Cream of Mushroom Soup Recipe

No-added-salt    Vegetarian    No-added-egg

Ingredients

• 25 g margarine
• 15g plain flour
• 600 ml milk or toddler's usual formula
• 1 vegetable stock cube
• 110 g mushrooms, finely chopped
• 15 ml tbsp fresh chopped parsley
• Pinch of pepper to taste

*makes 4 servings

Seasoning:

• 2 tbsp tomato paste
• 1 tbsp tomato ketchup
• 1 tbsp sugar
• 2 pieces of bay leaves (optional)
• 200 ml stock
• Dash of ground black pepper
• Pinch of salt
• Cornstarch solution for thickening (mix 1 tsp corn flour with 1 tbsp water)

Stove or oven method:

Place all ingredients except parsley into a pan.

Whisk continuously over a moderate heat. Bring to gentle boil while whisking continuously.

Cover and simmer for 10 minutes. Taste and season.

Remove from heat.

Add parsley, purée and serve.

Tips:

This recipe is suitable for freezing. Simply defrost and heat as required.​​​