Originally Posted by larry_stewart
So everyone told me that they wanted mushroom barley soup this week. So I made a large batch, and sure enough, everyone wanted something else.
The total was about 4 quarts, and it hadd about 1/4 cup of cream in it.
Will it freeze/ defrost ok ?
I've frozen it many times. The barley gets a bit mushy, but I like it that way--the cream might separate--I've never added cream so can't say, but I do know that happens with other cream soups. When I know I'm going to freeze a cream soup, I will either puree the veggies to thicken the soup or use evaporated milk.