Actually, it is not weird at all. Personally, I adore mushrooms. But many people, adults and kids, are put off by this item. I think it has more to do with the texture than the taste. So introducing children to mushrooms via a delicious, creamy and velvety soup seems like a perfect plan.
This recipe uses three types of mushrooms but you could use just one, feel free to swap out the ones in the ingredients list for your favorites. This almost vegan version (I use a bit of sweet butter) can be totally vegan by using all olive oil. I use coconut milk instead of cream because I like the lighter taste and I think most kids do too. The point is this is a very forgiving recipe so use what you like (or what you think your children will eat), pair with a big salad and some good bread and dinner (or lunch) is served.
Cream of Mushroom Soup (for Zola)
1 tbsp extra virgin olive oil
1 shallot, chopped
1 clove garlic, chopped
8 oz. crimini mushrooms, cleaned
5 oz. baby bella mushrooms, cleaned
5 oz. shiitake mushrooms, cleaned
4 cups mushroom broth (or vegetable) I like the Imagine organic brand
1/2 cup sherry (or white wine)
1 cup coconut milk (from dairy case, not canned)
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp white whole wheat flour
1 tbsp sweet (unsalted) butter
1/2 cup fresh Italian parsley, chopped
Add olive oil, shallot and garlic to large stock pot set over medium high heat. Saute for 2 minutes. Add mushrooms and saute, stirring frequently for 5 minutes. Add mushroom broth, sherry, coconut milk, 1 tsp paprika, thyme and 1 tsp each salt and pepper to pot. Bring to a soft boil, reduce heat to low and simmer, uncovered, for 20 minutes.
Working in batches, puree soup in blender until very smooth. Pour back into pot and keep heat at simmer. Add flour to a small bowl. Top with a ladleful of soup and whisk until smooth. Slowly whisk flour mixture into soup and stir until combined. Stir in butter. Taste and add additional salt and pepper if needed. Serve in bowls topped with parsley.
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Other Kid Friendly Recipes you may like:
It is "Kid Friendly" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite kid friendly recipe? Feel free to share in the comments section or link to your blog if you have one.
Feed Me Phoebe: Mushy Pea Toasts with Mint
Jeanette's Healthy Living: Roasted Asparagus with Parmesan Crust
Big Girls, Small Kitchen: Chocolate Milk with Homemade Chocolate Syrup
Bacon and Souffle: Kid-Friendly No-Boil Quick and Easy Mac and Cheese
Weelicious: Italian Asparagus Sticks
Devour: 5 Kid-Friendly Cupcakes
Cooking With Elise: 6 Kid-Friendly Sensational Sides
Dishin & Dishes: Mini Carrot Cake Cookie Cups
Napa Farmhouse 1885: Cream of Mushroom Soup (for Zola)
Red or Green: Busy Mom's Chicken Tacos
Domesticate Me: Cheesy Baked Penne with Chicken and Broccoli
The Sensitive Epicure: PB&J and Apples Rice Paper Roll-Up (Gluten-Free)
FN Dish: Side Dishes Your Kids Will Love