Since my January e-newsletter this month featured soup, I thought I would give some helpful hints on freezing soups! Soups are wonderful but take so much time to make. Now, you can have a soup making day and freeze it to pull it out of the freezer as you need it. Just like you would pull out a can of soup you bought at the grocery store. :)
Hints from Soups & Muffins by Sue Gregg (click here):
1. Leave the potatoes out. Potatoes turn grainy.
2. Leave butter out. Add it alter for flavor as desired. The butter will tend to separate during the freezing process. This is a simple thing to add later.
3. Under cook the vegetables as you will finish cooking them as the soup simmer to be served. This doesn't apply to cream soups.
4. For best results, thaw the soup in the fridge overnight.
Broth or stocks for 2-3 months
Soups up to 2 months.
BTW, if you would like to buy one of the cookbooks off my web site call me for better shipping charges. :)