⏰ Prep 30 mins
👶🏻 Suitable from 6 months
🌱 Vegan
❄️ Store in the fridge for up to 3 days, or freeze for up to 3 months. If the soup is too thick after re-heating, simply add a splash of water to thin it
This is seriously such a fast and easy homemade creamy mushroom soup! Mushroom soup is a great way to incorporate more mushrooms into your little one’s diet! Mushrooms are rich in B vitamins and are a source of minerals, they are also a great immunity booster as it believed to kill viruses & bacteria and fight diseases!
Ingredients
50ml olive oil
1/2 onion, chopped
1 garlic clove, minced
550g champignons mushrooms, cleaned and sliced
Pinch of salt
Ground black pepper
400g water
2 vegetable stock or 1 tablespoon vegetable stock powder
1 big teaspoon corn flour
100ml whole milk (I used oat milk to make it dairy free)
OPTIONAL, fresh parsley & Parmesan for serving
Method
Heat the olive oil in a large saucepan over a medium-high heat. Add onion and garlic and cook for 3-5 mins until the onion starting to soften
Add the mushrooms, salt and pepper, increase the heat to high and cook for 10 mins until the mushrooms are tender and golden, stirring frequently
If desired, remove a spoonful of the mushrooms and set aside on a plate as garnish
Sprinkle over the mushrooms the corn flour and stir to combine
Pour the water and vegetable stock into the pan, mix well and bring to the boil. Cook for 15 minutes, stirring occasionally
Remove from the heat, add the milk and blend until smooth using a stick blender
Adjust with salt and pepper and serve garnished with the reserved mushrooms, a sprinkling of parsley and Parmesan, if desired
Enjoy!
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