When Can Babies Eat Soup, cream of mushroom? (8+ Months WHO Safety, Allergens & USDA Nutrients)

A rich and velvety soup featuring earthy mushrooms simmered in a creamy broth, often used as a comforting meal or a versatile cooking ingredient. --- RECIPE --- Servings: 4-6 Prep Time: 20 minutes Ingredients: - 2 tbsp unsalted butter - 1 large onion, finely chopped - 1 lb cremini or button mushrooms, sliced - 2 cloves garlic, minced - 1/4 cup all-purpose flour - 4 cups chicken or vegetable broth - 1 cup milk or half-and-half - 1/2 tsp dried thyme - Salt and black pepper to taste - Fresh parsley, chopped, for garnish (optional) Instructions: 1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. 2. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes. 3. Stir in minced garlic and cook for 1 minute until fragrant. 4. Sprinkle flour over the mushrooms and stir constantly for 1-2 minutes to cook out the raw flour taste. 5. Gradually whisk in the broth, ensuring no lumps. Bring to a simmer, stirring occasionally, until the soup thickens. 6. Stir in milk or half-and-half and dried thyme. Continue to simmer gently for 5-10 minutes, allowing flavors to meld. 7. Season with salt and black pepper to taste. For a smoother soup, you can blend a portion or all of it with an immersion blender. 8. Serve hot, garnished with fresh parsley if desired. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.