Creamy Mushroom Soup

Creamy Mushroom Soup

1. Prepare ingredients: 15g white shiitake mushrooms, 2 shiitake mushrooms, 10g onions, 100g soaked milk powder or milk, and half a potato.

PS: This time I chose white jade mushrooms and shiitake mushrooms. The taste of these two mushrooms is very delicious, especially suitable for making thick soup! You can also choose other mushrooms to cook!

I made it with purple onions this time. If the baby is afraid of spicy, you can also choose white onions, which are relatively sweeter than purple onions!

Babies under one year old can use the brewed milk powder, and those who have tried milk after one year old can directly use milk to make thick soup.

2. Boil a pot of boiling water, wash the mushrooms, and blanch them in water.

3. Cut the shiitake mushrooms into small cubes.

4. Boil another pot of boiling water, blanch the white jade mushrooms, and cut the white jade mushrooms into small pieces about the same size as the shiitake mushrooms.

5. Cut the potatoes into small pieces.

PS: Potatoes are easier to cook when cut into small pieces.

6. Cut the onion into small pieces.

PS: It is best not to omit onions. Eating onions can promote the absorption of iron in food by the baby, and it has a certain antibacterial and anti-inflammatory effect.

And to make such a Western-style thick soup, you must have onions to season it. The taste of the onion after being fried is especially good with the thick soup.

But onions will have a slightly spicy taste, so it's best to soak them in cold water for a while before making them for your baby.

7. Brush the bottom of the pot with a layer of oil, add the chopped onion, and stir fry for a fragrance.

8. Be sure to wait until the onions are sautéed until they are soft and fragrant, then add the small potato pieces to the pot and stir-fry evenly.

9. Pour the shiitake mushrooms and white jade mushrooms and stir fry together.

10. Add a proper amount of water to the pot, so that all the ingredients are covered. When the water is boiled, turn to a low heat and simmer.

PS: I added about 400 grams of water and boiled it for about 20 minutes until the potatoes are cooked and the mushrooms are cooked!

11. When all the ingredients are cooked, turn off the heat, add milk and mix well.

12. Slightly pour the soup into the mixing cup, and use a blender to beat the soup smoothly.

13. Just make this soup. Don't underestimate the potatoes in this soup, because potatoes are added to make the soup thicker.

Adding soaked milk powder or milk makes the flavor of the soup more fragrant.

14. If you add too much water when cooking the ingredients, the finished soup will become thinner. You can continue to boil it like I did, but if you like a thicker soup, let the soup reduce Dry a little and become thicker.

15. The prepared soup is fragrant and delicious, and it can be made into a good breakfast with bread!

Tips:

In making this Western-style soup, you need to add a little onion, which will play a good role in seasoning. Don't worry, this method will not taste the spicyness of onions.