Freezing soup, cream or not?

You're welcome Nfk please let me know how it turns out. (Of course, if it actually "turns out" like you would a cake or a jelly, then the chances are you might have made it a little too thick!)

Thank you!

I now use extra thick double cream(tesco) in soups as it doesn't seem to curdle when the soup is reheated and I've managed freezing as well. My mushroom soup tastes fine just looks repulsive without cream.

gracesmum As far as adding cream, I think I have done both, before and after freezing soup and both turned out ok.

Great idea to use brandy or indeed any wine when cooking - I have been known sometimes to add it to the food too

No cream though - unless you want to, of course.

elegran - Love the idea of adding brandy.

I have made mushroom soup using mostly fresh mushrooms, with some dried ones (plus onion, Marigold stock and seasoning). The flavour of the dried ones is more intense. The final touch was two tablespoons of brandy, added after blending it. DD1 had three helpings of it, with two more at lunch the next day.

Thanks all, responses appreciated.

I've made this soup oodles of times, and always forget which way to go!

Nfk here you go, although I would add I tend NOT to weigh or measure, just sort of do it by eye and feel. (Some prefer thick soups, some thing, so it's your call!

Warning! Mr P will now not eat shop bought mushroom soup, he says after this is doesn't even taste remotely of mushrooms.

Butter for frying
Onion, peeled and finely chopped (why do they always say peeled in this book, only a complete numpty would use one unpeeled). I do both the onion and the mushrooms in the food processor.

At least 1/2 lb mushrooms, more the better. Cleaned and finely chopped
Chicken stock (I cheat and use a knorr cube or 2) quantity depends on amount of onion and mushroom, and personal preference re. the consistency, but start with about a pint and a half.

Flour, about 2 tablespoons, but again depends on the previous comments

Salt and freshly ground black pepper (if using stock cubes, I don't add salt)

Grated nutmeg, and a bay leaf.

Melt the butter, add the onion and mushrooms, cover and cook gently for a 5 minutes or so.

Add flour and cook for a further 2 mins, stirring constantly

Gradually add stock, plus a bit more water if it's looking too thick.

Bring to the boil stirring. Add seasonings. Lower heat, half cover and simmer gently for 20 mins. Remove bay leaf and adjust seasoning. Stir in cream to taste.

It does say to top each bowl with a good sprinkling of chopped parsley, but I don't bother.

Pleeeeze can I have the recipe? The last time I tried mushroom it was 'orrible. As a general rule for soup, I add cream after as I've had trouble with curdling in the past. If you hadn't guessed, I'm not a good cook!

After.
When I finish making it, I add a dash of lemon juice. Think it lifts the flavour.
Occasionally, when serving, I'll lob in (or drizzle wink) a bit of yoghurt/cream/cream fraiche - whatever's to hand.

No, not too late. I think that I did bung some in prior to freezing, then added a swirl just prior to serving.

I really should get in the habit of making notes.

Damn good soup, although I say so myself, especially as I was given half a pound of mushrooms free!

Made it using part large open flat ones, and part button.

I would do the latter (if it is not to late) as then the cream could be added after reheating without any danger of it boiling.