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Old 11-09-2005, 07:45 AM   #1
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Home made cream soups

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?

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Old 11-09-2005, 09:20 AM   #2
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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.
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Old 11-09-2005, 09:23 AM   #3
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Thanks. It would probably work that way regarding other soups too. ie, celery, some bits of chicken, etc, tomatoes instead of the soup, etc.
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