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Ingredients
-
250
g de champignons sauvages, frais (par ex. cèpes, girolles, iris, de champignons géants ou hallimasche), en morceaux.
or 250 g de champignons de Paris, frais et des pleurotes aux herbes, en morceaux - 200 g d'eau
- 400 g de lait
-
1
c. à café de bouillon de légumes en pâte (optional)
or 1 cube de bouillon de légumes (pour 0,5l) (optional) - 15 g de farine de blé
- ¾ de c. à café de sel
- 2 pincées de poivre, moulu
- huile de tournesol pour la cuisson
- 100 g de crème
- 4 branches de persil frais effeuillé
- ciboulette fraîche en fines rondelles, pour la garniture
- Nutrition
- per 1 portion
- Calories
- 262 kcal / 1098 kJ
- Protein
- 9 g
- Fat
- 21 g
- Carbohydrates
- 10 g
- Fiber
- 1.6 g
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