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Forest mushroom cream with potato rounds



300 ml Berief organic soy cooking cream

400 g potatoes – mealy

550 g fresh wild mushrooms (e.g. chanterelles, king oyster mushrooms, meadow mushrooms, etc.)

2 small onions

4 tbsp vegetable oil

100 ml white wine

200 ml vegan vegetable broth

25 tbsp type 1050 wheat flour

2 tbsp soy flour

1 tbsp freshly chopped parsley

Salt and pepper

Fresh ground nutmeg


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