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Ingredients
- 120 g de carotte taillée en bâtonnets
- 50 g de céleri branche taillé en bâtonnets
- 1 poireau taillé en bâtonnets
- 10 grains de poivre noir
- ½ cube de bouillon de volaille
- 650 g d'eau
- 100 g de champignons des bois frais type cèpes ou mélange forestier, rincés et séchés
- 1 pincée de sel à ajuster en fonction des goûts
- le jus d'un citron jaune
- 150 g de pâtes fraîches
- 1 c. à soupe de persil plat frais ciselé
- Nutrition
- per 1 portion
- Calories
- 85 kcal / 359 kJ
- Protein
- 3.3 g
- Fat
- 0.5 g
- Carbohydrates
- 14.8 g
- Fibre
- 3.5 g
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