Baby Cream of Mushroom

This is one of my favourite dish so I want to re-create something similar that is baby-friendly for Kimi since he is old enough to eat mushrooms.

I only used White Button Mushrooms because I do not want the soup to have too strong a mushroom smell. For my own enjoyment, I would mix in some Brown ones to intensify it.

I've also made this soup slightly less thick as I want to add Lentils and other veg in to make it a complete meal at 1 sitting. Kimi eats this readily and enjoys it!

Ingredients

1 punnet of White Button Mushroom (approx 200g), washed & sliced

4 tbsp of Thickened Cream (I used Bulla)

2 large cubes of chicken stock

1 tbsp of chopped onions

1 tsp of butter

Dash of black pepper

Dash of Ground Nutmeg

Dash of powdered kelp

Method

- Add a little oil and saute onions till fragrant

- Add mushrooms and fry till brown, soft & fragrant on medium low heat

- Remove and put into blender and blend till fine & set aside

- Put 1 tsp of butter into saucepan and melt on low heat

- Once melted, pour the blended mushroom and fry lightly for 1 minute

- Add the cream and chicken stock

- Once the sauce is bubbling, add pepper and nutmeg and kelp powder

- Stir well and remove from fire

For Complete Meal

- Spoon 2 ladle scoup into baby's feeding bowl, add in 2 tbsp of pre-boiled & drained lentils and 2 cubes of broccoli puree (or finely chopped steamed broccoli florets).

- Mix well and serve immediately

Tips

- It is important to add some ground nutmeg to recipes that use high cream/cheese content as the nutmeg helps to neutralise the heavy cream taste and helps to bring out the fragrance of the main dish that is cooked in cream/cheese. It is the same theory where we use lemon in cheese cakes.