Baby Soup Recipes: Creamy Mushroom Soup

This page may contain affiliate links, which means we receive a small commission for purchases made using the links. There is no additional cost to you. Please read our full disclosure policy.

Mushrooms contain a wealth of health benefits, and this baby soup recipe for Creamy Mushroom Soup is a great way to incorporate more mushrooms into your little one's diet. While often referred to as vegetables, mushrooms are actually fungi, with the mushroom itself being the spore-bearing fruit produced by a fungus. They typically grow above ground on soil or other food sources.

Mushrooms are rich in B vitamins and are also a source of important minerals, including selenium and potassium. Often considered the 'meat' of the vegetarian world because of their fleshy texture, mushrooms are the only whole food source of vitamin D, which it produces as a result of natural sunlight and UV light exposure, even after harvesting. With vitamin D deficiency rapidly becoming a major health concern, this is another compelling reason to include more mushrooms in your baby's diet.

This baby soup recipe is a great way to gently introduce the flavour of mushrooms to your baby. The creaminess takes the edge off the mushrooms, which can sometimes be a bit overpowering in taste for babies. Whilst I added a pinch of ground white pepper to round out the flavours in this soup, you may wish to leave it out if you're preparing this for a smaller baby. Note that this recipe uses chicken stock, but if you're making this for a vegetarian baby, then you could substitute in vegetable stock, instead.

What you'll need to make this:
(Click here to jump straight to the recipe)

90g unsalted butter
500g mushrooms, wiped clean
175g onions, peeled and chopped
1 garlic clove, peeled and pressed
30g plain flour
500ml double strength hot chicken stock
1 bay leaf
Pinch of white pepper (optional)
120ml single cream

And here's how to make it:

• Melt the butter in a large saucepan.
• Cook the onion and garlic until soft but not browned, about 5 minutes, stirring occasionally.
• Meanwhile, slice the mushrooms.

• Add the mushrooms to the pan, and cook on high heat for about 3 minutes, stirring frequently.

• Then stir in the flour, making sure to coat the mushrooms evenly.

• Add the chicken stock and bay leaf, and bring to the boil.
• Reduce heat and simmer for 10 minutes, stirring occasionally.

Read our review of the bamix Deluxe.

• Remove the mixture from heat, and allow it to cool slightly. Remove the bay leaf before blending it into a smooth consistency with a handheld stick blender.
• Season with a pinch of white pepper, if desired.

• Return the pan to heat, and bring to a gentle boil.
• Turn off the heat, and stir in the cream, mixing well.

• Allow the mixture to cool sufficiently.
• Your baby soup is now ready to serve!

Baby Soup Recipes: Creamy Mushroom Soup

By Wendy | Serves 4

This baby soup recipe is delicious and so easy to make.

Prep Time: 15 minutes
Cook time: 25 minutes
Yield: 1 litre
Category: Main, Soup
Cuisine: Modern European, Vegetarian
Tags: Baby and Toddler Food, Creamy Mushroom

Ingredients

90g unsalted butter
500g mushrooms, wiped clean
175g onion, peeled and chopped
1 garlic clove, peeled and pressed
30g plain flour
500ml double strength chicken stock, hot
1 bay leaf
pinch of white pepper (optional)
120ml single cream

Method

1. Melt the butter in a large saucepan over medium heat, and cook the onion and garlic until soft but not browned, about 5 minutes, stirring occasionally.
2. Meanwhile, slice the mushrooms. Add them to the pan, cook for about 3 minutes on high heat, stirring frequently.
3. Stir in the flour, coating the mushrooms evenly.
4. Add the chicken stock and bay leaf, and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
5. Remove the soup from heat, and cool slightly before discarding the bay leaf and blending to a smooth consistency with a handheld stick blender.
6. Season with a pinch of white pepper, if desired.
7. Return the pan to heat and bring to a gentle boil. Turn of the heat, and stir in the cream.
8. Cool sufficiently before serving.

ShareFacebookRedditMessengerTwitterWhatsAppPinterestTumblr

What's on your mind?

Let us know any thoughts, comments or questions by getting in touch here.

Back to the Top!