If you have a dehydrator, you can use that and store them easier so they don't go bad. They don't freeze well.
Here is a Wild Mushroom Soup recipe. You can substitute the mushrooms you have for the ones listed. Here is the original link:
http://www.elise.com/recipes/archives/001541cream_of_wild_mushroom_soup.php
Cream of Wild Mushroom Soup Recipe
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Ingredients
½ cup dried porcini (1 oz.)
½ cup dried morels (2 oz.)
3 cups hot water
½ lb fresh mushrooms of choice
3 cloves garlic, finely chopped (1 heaping Tbsp)
1/3 cup finely chopped shallots
5 Tbsp butter
8 Tbsp flour
Salt and Pepper
4 cups good quality chicken stock (or vegetable broth for vegetarian version)
½ -1 cup heavy cream
splash of Madeira
¼ cup finely chopped parsley
¼ cup snipped chive
Method
1 Soak dried porcini and morels separately in 1 ½ cups hot water each for 30 min. Line strainer with paper towel and drain porcini liquid, reserving 1 cup. Drain morels, cut off stems and rinse well under running water. Discard morel liquid. Wipe fresh mushrooms, cut off ends and slice thinly. Set aside.
2 Heat butter in heavy saucepan and sauté shallots with garlic until well coated and slightly transparent (about 3 min.). Add fresh mushrooms and cook a few minutes more. Add dried mushrooms, place a round of buttered parchment paper over pan, cover and sweat over low heat for 10 min.
3 Uncover. Add flour to mushrooms, blending well. If mushrooms seem too dry after a minute or so, add a small mount of butter. Add stock and reserved cup of porcini liquid. Bring to a boil, lower heat, cover and simmer for 20 min. Season with salt and pepper.
4 Add cream to taste, Madeira, chopped parsley and chives just before serving.
Chef's note: Mushroom soup may be prepared ahead. For best appearance, be sure to add cream and garnish just before serving
