Cream of mushroom soup: Freezing it?

Kalmia

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Sep 9, 2013, 11:16:01 AM9/9/13

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I was thinking of making a big batch of this to have on hand for future recipes, (eschewing Campbells et al). If I freeze it, what do you think the result will be when thawed? Separated? Still decent to use? So often, I want to make something which calls for the ol' Campbells and I stop in my tracks due to the salt content.

jmcquown

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Sep 9, 2013, 11:29:08 AM9/9/13

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On 9/9/2013 11:16 AM, Kalmia wrote:
> I was thinking of making a big batch of this to have on hand for future recipes, (eschewing Campbells et al). If I freeze it, what do you think the result will be when thawed? Separated? Still decent to use? So often, I want to make something which calls for the ol' Campbells and I stop in my tracks due to the salt content.
>
>

It may well separate upon thawing. A whisk should reincorporate it nicely.

Jill

Broadback

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Sep 9, 2013, 11:46:51 AM9/9/13

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I make lots of soup and freeze it. Yes it separates to some degree, but
we allow it to thaw at room temperature then stir before microwaving and
after. Works fine for me

Brooklyn1

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Sep 9, 2013, 2:27:02 PM9/9/13

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Kalmia wrote:
>
>I was thinking of making a big batch of this to have on hand for future recipes, (eschewing Campbells et al). If I freeze it, what do you think the result will be when thawed? Separated? Still decent to use? So often, I want to make something which calls for the ol' Campbells and I stop in my tracks due to the salt content.

There's no reason to add cream until the soup is heated... just
prepare the soup minus the cream... saves freezer space too. I make
lots of soups for my freezer... and I prepare condensed soups to save
freezer space... upon heating I simply add an equal part water.

Helpful person

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Sep 9, 2013, 2:32:04 PM9/9/13

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On Monday, September 9, 2013 2:27:02 PM UTC-4, Brooklyn1 wrote:
>
> There's no reason to add cream until the soup is heated... just
> prepare the soup minus the cream... saves freezer space too. I make
> lots of soups for my freezer... and I prepare condensed soups to save
> freezer space... upon heating I simply add an equal part water.

Very true, don't add the cream until reheating. However, freezing soups, unless they are pureed, does tend to lead to poor consistency of the solids. I assume your condensed soups are pureed, an excellent idea.

http://www.richardfisher.com

Gary

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Sep 9, 2013, 4:51:32 PM9/9/13

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Kalmia wrote:
>
> I was thinking of making a big batch of this to have on hand for future recipes, (eschewing Campbells et al). If I freeze it, what do you think the result will be when thawed? Separated? Still decent to use? So often, I want to make something which calls for the ol' Campbells and I stop in my tracks due to the salt content.

I have made homemade cream of mushroom soup before and it's much
better than the canned stuff. That said, the canned stuff is ok with
me for a quick addition. Lots of salt in it but remember that the salt
gets watered down in the entire recipe. By the time you add it to
other ingredients, the salt level might drop to acceptable.

BTW, I think it would be fine frozen, then thawed. Just don't heat it
up too fast or to a boil.

G.

Brooklyn1

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Sep 9, 2013, 8:09:21 PM9/9/13

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The only one that can be construed as pureed is pea soup... all the
rest freeze very well... beef barley 'shroom freezes wonderfully well
as do all the veggie and bean soups.