MUSHROOMS SOUP 🍄

⏰ 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

1. 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

2. 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

3. If desired, remove a spoonful of the mushrooms and set aside on a plate as garnish

4. Sprinkle over the mushrooms the corn flour and stir to combine

5. Pour the water and vegetable stock into the pan, mix well and bring to the boil. Cook for 15 minutes, stirring occasionally

6. Remove from the heat, add the milk and blend until smooth using a stick blender

7. Adjust with salt and pepper and serve garnished with the reserved mushrooms, a sprinkling of parsley and Parmesan, if desired

8. Enjoy!

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