Freezing "cream of" soups??
Sarah-Oh
sarah.ohio@sbcglobal.net
11/09/05 		Hi All! This is my first question here - I'm excited about OAMC!!

I made the mistake of reading the ingredients of a can of cream of chicken soup. Yuck! I'd like to batch-prepare a boatload of homemade "cream of" soups (mushroom, chicken, celery), but I don't know how they'll taste when they come out of the freezer.

We use these soups for casseroles, so they don't have to look pretty - just taste good!

Thanks for any help anyone can provide!!

Sarah-Oh

11/09/05 		Nevermind! I found the answer!
Sorry to bother you - I just found the answer to my question: NOT a good idea to freeze flour & starch-based foods.

Thanks again!

ellen

11/09/05 		Freezing "cream of" soups??
Canned cream soups have gotten SO expensive that, even ignoring the health issues, I suggest the homemade dry powdered "cream of soup" mix (check the pantry page)- if the dish is saucy, you can make the dish with canned meat broth and then stir in the powder, mixed with cold water, when you reheat. Or if it is mixed in, you can use evaporated milk or evaporated skim milk, which is creamy and freezes fine. Season with a tablespoon or two of dried onion flakes, maybe some dried celery leaf or parsley or blenderized dried mushrooms, and a bit of bouillon powder for seasoning.

Also Campbells does have quite a few recipes including their cream soups, which freeze OK for a month or two, so you could use these, or a health food equivalent, if you though it was really critical.