July 25, 2008, Newsletter Issue #215: Freezing Soup

Tip of the Week

Most soups can be frozen in an airtight container for up to 3 months. Be sure to leave some headspace to allow for expansion. Donīt add cream, yogurt or eggs to soup bases for freezing - they will curdle. Thaw soup in refrigerator before reheating. Freezing may diminish some flavors, so be sure to taste and adjust seasonings as needed.

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