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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
- 487.3 kJ / 116.5 kcal
- 5.8 g
- 6.7 g
- 8.3 g
- Saturated Fat
- 4.6 g
- 1 g
- 372.5 mg
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