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Potato and porcini mushroom soup
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- 50 g celery, cut into pieces
- 50 g carrot, cut into pieces
- 50 g onion, cut into halves
- 2 garlic cloves
- 40 g unsalted butter
- 1200 g water
- 400 g potatoes, peeled and cut into pieces (1-2 cm)
- 1 tsp dried marjoram
- 20 g dried porcini mushrooms
- 1 tsp Vegetable stock paste (see Tips)
- 1 tsp sea salt
- ¼ tsp ground black pepper
- per 1 portion
- 747.8 kJ / 178.7 kcal
- 3.1 g
- 24.7 g
- 8.4 g
- Saturated fat
- 5.2 g
- 3.7 g
- 509.8 mg
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