Creamy Mushroom & Marrow Soup/Puree
Iron rich
About the recipe
This mushroom and marrow soup is a creamy, nutrient-rich recipe perfect for babies and families. Packed with bone broth, mushrooms, and potatoes, it’s easy to make, baby-friendly, and great for batch cooking.
A nourishing, earthy soup rich in healthy fats and flavour—perfect for the whole family, from babies to grown-ups.
This Creamy Mushroom & Marrow Soup (which can also be blended into a beautiful purée) is comfort food with a nutrient-dense twist. Featuring roasted bone marrow, white mushrooms, potatoes and a hint of thyme, it’s rich in umami flavour, gut-loving nutrients, and the perfect warming bowl on a cool day.
Bone marrow is high in collagen, healthy fats, and minerals like zinc and iron—making this recipe especially beneficial for growing babies and tired mums. Mushrooms add a savoury depth and are a great source of antioxidants and B vitamins. And the soft, silky texture makes this one ideal for babies learning to eat, while still being satisfying enough for older kids and adults.
This recipe is simple, freezable, and can easily be adjusted for your family’s needs. You can serve it chunky, blended smooth, or even mixed through rice or pasta for a creamy sauce. It’s delicious with crusty bread or topped with fresh herbs and a swirl of yoghurt.
Age Suitable:
✔ Suitable from 6 months+
✔ Great for spoon-fed babies
Serving Suggestions
- Serve warm in a bowl with a drizzle of olive oil or yoghurt
- Top with fresh parsley or crispy mushrooms for texture
- Serve with buttered toast, crusty sourdough or rice cakes
- Stir through cooked rice or small pasta for toddlers
- Blend with extra broth for a thinner consistency for spoon-fed babies
- For BLW: Offer as a chunky mash or dip for soft bread fingers or steamed veg
Storage Tips
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze in individual portions for up to 3 months
- Reheat gently over low heat, adding a splash of broth or water to loosen
Top Tip: Sun Your Mushrooms!
Placing your mushrooms in the sun for 30–60 minutes before cooking can increase their vitamin D content—a great, natural way to support immune and bone health, especially in winter months.
Nutritional Highlight: Why Bone Marrow?
Bone marrow is an incredible source of collagen, fat-soluble vitamins, and minerals like zinc, iron, and phosphorus. These are all essential for growth, brain development, and immune support—particularly for babies, toddlers and postpartum mothers.
Want More Recipes Like This?
Check out our book Milk to Meals for more first food inspiration and easy, family-friendly purées and finger foods.
Ingredients
350g white potato, peeled and chopped
270g white mushrooms, chopped
3 tbsp bone marrow (roughly from 1 large marrow bone, cut lengthways)
2.5 cups bone broth or water
1 brown onion, finely diced
2 garlic cloves, finely diced
2 sprigs fresh thyme
1 tbsp butter or ghee for sautéing
Salt & pepper, to taste
Method
Preheat oven to 170°C. Roast marrow bones for ~25 minutes until soft.
In the meantime, peel and wash potatoes. Chop potatoes and mushrooms.
Preheat a large pot over medium–high heat and melt the butter or ghee.
Add onions and garlic, sauté until soft and fragrant.
Add thyme, mushrooms, and potatoes. Sauté for 1 more minute.
Pour in the bone broth or water. Bring to a boil, then reduce to a simmer.
Simmer until potatoes are soft (~15–20 minutes).
Add the soft marrow and blend the soup/puree until smooth.
Season with salt and pepper to taste, if appropriate.
Ingredient Swaps
-
No bone marrow? Use a few extra tablespoons of ghee or olive oil
-
Dairy-free? Use olive oil instead of ghee and skip yoghurt topping
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No fresh thyme? Substitute with ½ tsp dried thyme
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No bone broth? Use veggie stock or filtered water instead
-
Boost the protein: Add a few tablespoons of cooked lentils before blending
-
Want more veg? Add cauliflower or zucchini to the pot before simmering
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