Cream of mushroom soup

4.2 264 ratings

Prep. 10 min

Total 20 min

4 portions

Ingredients

button mushrooms cut into halves
400 g
water
500 - 550 g
milk
200 g
Vegetable stock paste (see Tips)
1 tbsp
plain flour
50 g
salt (optional)
½ tsp
pouring (whipping) cream
50 g
fresh parsley leaves only
4 sprigs
cream cheese (optional)
40 g

Difficulty

easy

Nutrition per 1 portion

Sodium 573.9 mg

Protein 6.5 g

Calories 742.6 kJ / 176.8 kcal

Fat 10.3 g

Fibre 1.7 g

Saturated Fat 6.4 g

Carbohydrates 12.7 g

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