Chicken and mushroom soup

I made this today and froze it ready for a future Saturday or Sunday when we need something warming after or before sports fixtures;  I was also using up some leftovers.

3 small onions,  peeled and chopped roughly

leftover scraps of chicken from a full roast chicken (supplemented by ready cooked chicken pieces from Sainsburys Basics range)

about 10 largish closed cup mushrooms (peel and rough chop)

1 and 1/2 pints chicken stock (or on this occasion about 1/2 pint home made chicken stock from a previous roast –  boil all bones etc,  season with salt, pepper and mixed herbs, strain, cool and freeze) and 3/4 pint of ready made vegetable stock pots with boiling water as I had no chicken stock pots.

Fry onions,  add chicken,  fry for a bit longer (stir continuously)  add stock and mushrooms.  Season to taste.  Simmer on lowest heat for about 1 hour.  Liquidise in blender.  Cool thoroughly,  bag and freeze.  When reheating add single cream if you like it more like the tinned stuff.