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Creamy Mushroom Soup
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- 400 g button mushrooms, halved or quartered as needed
- 500 - 600 g water, to taste
- 200 g milk
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled
- 50 g plain flour
- ½ tsp fine sea salt
- 50 g cream (e.g. single or double cream)
- 4 sprigs fresh parsley, leaves only
- 40 g cream cheese (optional)
- per 1 portion
- 603.1 kJ / 144.2 kcal
- 6.5 g
- 16.1 g
- 6.8 g
- Saturated fat
- 4.1 g
- 1.5 g
- 334.7 mg
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