2 loaves Pepperidge Farm very thin white bread
4 tbsp. butter
3 tbsp. minced onion flakes
3 tbsp. flour
1/2 lb. chopped mushrooms
1 c. heavy cream
Juice of 1/2 lemon
1/2 tsp. salt
1 1/2 tbsp. chives
1 tbsp. parsley
Parmesan cheese

Cut bread in rounds. Brush with melted butter. Tuck into tiny muffin tins, buttered side up. Bake 10 minutes at 375 degrees.

Saute onions and mushrooms in butter for 10 minutes. Add cream to flour and then to mushroom mixture. Cook 1 minute. Blend in herbs and lemon juice. Fill cups, dust with Parmesan cheese and freeze. From freezer, bake 10 minutes at 400 degrees.