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Ingredients
- 2 spicchi di aglio
- 150 g di cipolla a pezzi
- 50 g di burro
- 800 g di funghi porcini freschi a tocchetti
- 1400 - 1600 g di acqua
- 2 cucchiaino di dado per brodo vegetale
- 110 g di farina tipo 00
- 1 cucchiaino di sale
- 300 g di panna (min. 30% di grassi)
- 2 - 4 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- Nutrition
- per 1 porzione
- Calories
- 650.3 kJ / 155.4 kcal
- Protein
- 3.3 g
- Carbohydrates
- 11 g
- Fat
- 11.3 g
- Saturated Fat
- 6.4 g
- Fibre
- 0.9 g
- Sodium
- 179.9 mg
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