Anyone got a really good cream of mushroom soup recipe?

We've somehow ended up with pounds of mushrooms and I can't think of anything better to do with them all... A freezable recipe would be particularly appreciated!Anyone got a really good cream of mushroom soup recipe?
OK skidoo I am not the most elegant of cooks so mine recipe is going to look a bit navvy-ish!





However it is based on one in Lindsey Barehams soup book which is the last word in all things soup. Well Nigel Slater and me think so ;)





1. Chop as many mushrooms as you want to get rid of.


2. Fry with a crushed garlic glove ( what fat you use is irrelevant..butter will make it richer a squirt of olive oil healthier!)


3. Here's the odd bit.....soak a slice of white bread in milk. add to pan when thoroughly soaked and then top up to cover all the mushrooms with milk . Or half milk and half water depending on how virtuous you want this.


4. Add stock. I like the Marigold bouillon but then I'm a lazy cow.simmer for only a few minutes.


5.Whizz it all up- depending on your mushrooms will vary the colour from beige to brown- if you want a really pale soup you will need to add cream but i would do this on use IE after the freezing although it doesn't really matter.


6. Those pour and store bags are brilliant for freezing soups!Anyone got a really good cream of mushroom soup recipe?
This one is pretty simple %26amp; tasty %26amp; freezable:








1 pound firm white mushrooms, cleaned


1 medium lemon


1 tablespoon unsalted butter


2 tablespoons minced shallots


1/4 teaspoon dried thyme


1/2 bay leaf


1 teaspoon salt


1/2 teaspoon freshly ground pepper


2 cups heavy cream


1 1/2 cups chicken stock


1 teaspoon cornstarch, dissolved in 1 tablespoon of water


1 tablespoon minced parsley


Directions


Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.





Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.





Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.





Serve in warm bowls. Sprinkle with minced parsley.
Try this ...





MUSHROOM SOUP





Serves 2





INGREDIENTS





125g of closed cup mushrooms


陆 a potato


陆 an onion


1 tablespoon of sunflower oil


350ml of milk


陆 a teaspoon of dried parsley


陆 a teaspoon of dried thyme


Ground pepper to taste





METHOD





Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.





Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is transparent. Stir frequently to stop it sticking.





Add the potato and mushrooms, and cook, stirring all he time, for another 2 minutes. Add the milk and herbs.





Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20 minutes.





If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don鈥檛 have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.





Season with the pepper.





Continue to cook for another couple of minutes.





ADDITIONS %26amp; ALTERNATIVES





You could use button mushrooms instead of closed cup mushrooms, but they are more expensive, You could use open cup mushrooms, but the brown undersides will discolour the soup.





Use oregano instead of thyme.





Remove some of the mushrooms before blending, finely chop them and put them back in afterwards.
Hi -





I am sending you a link that will give you over 3,000 recipes for your pounds of mushrooms! I wasn't sure if there was anything else besides soup you were interested in, (pasta sauce, quiche, stuffed mushrooms, etc.) so take a look...you may find something other than soup that strikes your fancy! Have Fun!
put the cream of mushroom around some chicken breast in a 13 X 9 inch pan...stick it in the oven at about 350, bout half an hour later make some stove top in a pan, pour that on top of the chicken and stick it back in the oven for another 1/2 hour.
You can always saute the mushrooms and put them over steak :)
How about doing something good in your community for once by making mushroom soup for homeless people?
If I have excess mushrooms I make up some packet mushroom soup mix and add the mushrooms.


Very quick and extra tasty!
heinz