Creamy Mushroom and Potato Baby Soup
Creamy Mushroom and Potato Baby Soup
[Baby Food] A Simple Breakfast Menu: Mushroom and Potato Soup
I often make soup for breakfast menus. You can prepare breakfast easily by cooking the soup the day before and simply reheating it the next morning. This soup recipe is incredibly simple, requiring no separate steaming or blending of potatoes; just sauté and simmer the ingredients. It’s so easy, you can make it in the morning without any hassle. Since it’s not blended, the ingredients retain a pleasant chewiness, making it more enjoyable for little ones. This mild and savory soup is sure to delight your baby’s taste buds.
Ingredients- 3 fresh button mushrooms
- 2 potatoes
- 1/4 onion
- 300ml milk
- 2 slices of baby cheese
Seasoning- 15g unsalted butter
- Pinch of salt (use very sparingly for babies)
- Pinch of black pepper (optional)
- 15g unsalted butter
- Pinch of salt (use very sparingly for babies)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, prepare the button mushrooms, potatoes, and onion for the soup. Finely dice all the ingredients into small, bite-sized pieces suitable for a baby. If you have a food processor or chopper, you can easily dice them all at once for added convenience.
Step 2
Since my baby particularly enjoys mushrooms, I’ve chopped them slightly larger than the other vegetables to provide a pleasant texture. Feel free to adjust the size of the mushrooms according to your baby’s preference.
Step 3
Melt the unsalted butter in a pan over medium-low heat. Once the butter is melted, add the prepared mushrooms, potatoes, and onion. Sauté gently, being careful not to burn them, until the potatoes begin to soften slightly, about 5-7 minutes.
Step 4
Pour in the 300ml of fresh milk. Continue to cook over medium-low heat, allowing the ingredients to simmer gently in the milk until they are thoroughly tender and cooked through. You can add a little more milk or water during cooking if it becomes too thick. Simmer for about 10-15 minutes.
Step 5
Once all the ingredients are tender, add the 2 slices of baby cheese and stir until it melts. The cheese will add a creamy texture and savory flavor to the soup. Adjust the consistency by adding a little more milk or water if needed to reach your desired thickness.
Step 6
Finally, season very lightly with a tiny pinch of salt and pepper, considering your baby’s palate. It’s best to use minimal or no salt for babies, so adjust according to your baby’s age and taste. Serve warm for a hearty and delicious breakfast!
