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- 400 g button mushrooms, cut in halves or quaters as needed
- 500 - 600 g water
- 200 g milk
vegetable stock cube (for 0.5 l)
or 1 heaped tsp vegetable stock paste, homemade
- 50 g flour
- ½ tsp salt
- 50 g cream
- 4 sprigs fresh parsley, leaves only
- 40 g cream cheese (optional)
- per 1 portion
- 550 kJ / 132 kcal
- 7 g
- 5 g
- 9 g
- 2.2 g
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