Mushroom Soup

meritaten

I do a similar recipe to the above but much simplified. (in my defence I didnt know any better and will be trying the ones above)

I just cut up half a punnet of mushrooms
saute a chopped small onion (or half a large one) in butter, add the mushrooms and soften them. then I add half pint of chicken stock and bring to the boil, simmer for ten mins and add a cup of milk. some salt and pepper and simmer for another five mins. blend with my hand blender.

Zziggi

CH27 wrote: »

Have you tried freezing that soup Stephen?

I'd also like to know if these soup recipes made with milk will freeze well.

mmmsnow

Zziggi wrote: »

I'd also like to know if these soup recipes made with milk will freeze well.

I've made mushroom soup with milk (and sometimes cream) and it freezes well.

Flibsey

if you're going to freeze soups with milk or potato, add a little slaked cornflour (1tsp cornflour, water to make it look milky, stirred well) and boil for a moment or so to stop the raw cornflour flavour before allowing to cool and then freezing. this will stabilise them and stop any risk of separation.

CH27

Flibsey wrote: »

if you're going to freeze soups with milk or potato, add a little slaked cornflour (1tsp cornflour, water to make it look milky, stirred well) and boil for a moment or so to stop the raw cornflour flavour before allowing to cool and then freezing. this will stabilise them and stop any risk of separation.

Thanks for the tip:)

Zziggi

Flibsey wrote: »

if you're going to freeze soups with milk or potato, add a little slaked cornflour (1tsp cornflour, water to make it look milky, stirred well) and boil for a moment or so to stop the raw cornflour flavour before allowing to cool and then freezing. this will stabilise them and stop any risk of separation.

Thanks- will follow that advice!!