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Soupe châtaignes-champignons, croûtons de pain d’épice
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Ingredients
- 50 g d'échalote
- 20 g de beurre
- 400 g de champignons de Paris frais, coupés en deux
- 200 g de châtaignes cuites et pelées
- 500 g d'eau
- 1 cube de bouillon
- 1 branche de romarin frais, effeuillée
- du sel
- du poivre moulu
- 100 g de girolles fraîches
- 6 tranches de pain d'épices, en morceaux
- 1 c. à soupe d'huile d'olive
- Nutrition
- per 1 portion
- Calories
- 1000 kJ / 238 kcal
- Protein
- 5 g
- Carbohydrates
- 34 g
- Fat
- 8 g
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