I've wondered about the practicality of making my own cream soups and keeping them on hand in the freezer. Has anyone ever tried this? It would certainly help to keep down the sodium and I usually need less than a can when I'm cooking for the two of us. Is this practical?
Interesting question. When I need to add cream and say, mushroom, I usually just add some freshly cut up mushrooms to whatever I'm cooking and bit of fresh cream - it tastes nicer than the canned soup. I actually do make creamed soups, and usually can't resist making at least 8 quarts, so end up giving some to friends or freezing, but I don't really think the soup's texture stays as nice once it's thawed out.