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Potato and Dried Mushroom Soup
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- 50 g celery, cut in pieces
- 50 g carrot, peeled, cut in pieces
- 50 g onion, quartered
- 2 garlic cloves
- 40 g unsalted butter, diced
- 1200 g water
- 400 g floury potatoes (e.g. Maris Piper), peeled, diced (2 cm)
- 20 g dried porcini mushrooms
- 1 tsp dried marjoram (see tip)
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- per 1 portion
- 737 kJ / 176 kcal
- 4 g
- 20 g
- 9 g
- 2 g
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