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- 14 oz button mushrooms, halved or quartered as needed
- 18 - 21 oz water
- 7 oz milk
vegetable stock cube
or 1 heaping tsp homemade vegetable stock paste
- ½ tsp salt
- 2 oz cream
- 4 sprigs fresh parsley, leaves only
- 1 ½ oz cream cheese
- per 1 portion
- 550 kJ / 132 kcal
- 7 g
- 5 g
- 9 g
- 2.2 g