Life is stupid and I hate everything, so have a recipe in place of actual content.

Mushroom soup with ginger

150g finely chopped onions
25g finely chopped root ginger
25g butter
7.5ml/1.5 tbsp olive oil
1kg halved and quartered mushrooms
1 litre hot vegetable stock
150ml creme fraiche
30ml tomato puree

(I used absolutely bog standard supermarket economy closed cup mushrooms and a few flat mushrooms, and it tasted great. Using nicer quality or differenly flavoured mushrooms may well be a good thing.)

1. Fry the onions and the ginger in the oil and butter until they are pale golden brown
2. Add the mushrooms to the pan and fry for about 7 minutes, stirring frequently.
3. Add the stock, bring to the boil and simmer for 7 minutes.
4. Leave to cool until lukewarm.
5. Blend in 2 or 3 batches until smooth and transfer to a clean pan.
6. add the creme fraiche and the tomato puree, reheating gently without boiling, stirring from time to time.
7. Serve hot.

I split it into batches and froze it. It defrosts a little weirdly, in that it does separate, but slow reheating on the hob seems to fix this.