I must admit- mushroom week has been more difficult than I thought it would be. I love mushrooms, but it only became a favorite food for me in the last few years. Because of that, my kids haven’t been eating mushrooms from the time they were little. So, they’ve been a bit hesitant to accept them. (totally my fault!)
Creamy soups however have been a favorite in our family for a long time. In the beginning (pre-blogging) the only soup I ever cooked was cheesy potato soup. I would always make some delicious artisan bread to go with it, and the kids started asking for that potato soup on a regular basis- literally declaring it their favorite food! So, as I try to introduce mushrooms into their diet, it just made sense that a creamy mushroom soup would go over much better than a side dish of roasted mushrooms.
Well, last night proved me right! Not only did they eat every last drop of the creamy mushroom soup we made, but they were asking for more!
Our method was simple. We chopped our veggies: (full recipe below)
- Mushrooms (I used 4 cups of chopped baby portabellas)
Then we put all the veggies in a hot slow cooker with 1 tablespoon of butter on the bottom. I put the lid on it to let the veggies start to wilt. After about 30 minutes, I added 1/2 cup of wild rice and 6 cups of chicken broth.
At the end of cooking (after about 4 hours) I added some milk/cream and flour to make it creamy. We cooked for about 30 more minutes, and we were ready to eat!
This concludes our mushroom ideas for the week! Don’t be afraid to include mushrooms in any form for your kids. Whether it’s a pizza topping, inside scrambled eggs, or in a creamy soup like this, mushrooms are a great source of Vitamin D and other important nutrients. For loads of ideas, check out the Mushroom Council website.
- 1 tablespoon butter, unsalted
- 4 cup sliced mushrooms, white
- 2 medium carrot
- 1 clove garlic
- 1 medium onion
- 1/2 cup wild rice, raw
- 6 cup chicken broth, low-sodium
- 1/4 cup heavy whipping cream
- 1/2 cup milk
- 2 tablespoon flour, all-purpose
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- Place 1 tablespoon of butter inside your crockpot and turn it to high to heat up with the lid on.
- Chop all your veggies and add them to the slow cooker. Put the lid back on to allow the veggies to wilt and start to cook in the butter.
- After about 30 minutes, add your rice and broth. Put the lid back on and cook on high for 3-4 hours.
- 30 minutes before you eat, add the cream.
- Whisk the cold milk and flour together and pour inside the slow cooker.
- Cook for 30 more minutes.
- Season with salt and pepper to taste.