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Worker Bee
Guest
Let hot soup cool, uncovered; then cover and keep refrigerated for up to 3 days. For longer storage, ladle the cooled soup into glass jars or freezer containers, making sure to leave at least an inch of head space at the top of the container to allow for expansion.
Close containers, airtight, and label before freezing; use the soup within 3 months. To thaw frozen soup, let it stand overnight in the refrigerator; then reheat over medium heat, stirring occasionally Never try to rush the reheating--the soup needs to heat evenly. Slow reheating is especially important for soups made with milk, cream, or cheese, in which the ingredients may separate.
From Sunset's Quick And Easy Cookbook Copyright 1991
Close containers, airtight, and label before freezing; use the soup within 3 months. To thaw frozen soup, let it stand overnight in the refrigerator; then reheat over medium heat, stirring occasionally Never try to rush the reheating--the soup needs to heat evenly. Slow reheating is especially important for soups made with milk, cream, or cheese, in which the ingredients may separate.
From Sunset's Quick And Easy Cookbook Copyright 1991