Serves: 5
Refrigerate leftovers immediately for quick and thorough cooling and to prevent spoilage.
Soup can be refrigerated in a tightly covered container for up to three days.
For longer storage, freeze soup in tightly sealed, labeled containers. (Allow 1 1/2 inches of headroom for expansion.) Use within four months for best flavor.
Single-portion containers work well for busy households where family members cannot always dine together.
Soup or stew made with beans, vegetables or meat retain flavor and texture well when frozen and reheated. Recipes featuring eggs, seafood, and dairy products such as cheese, milk and cream are not recommended for freezing.
If you plan to freeze the soup, omit any flour or egg thickener and add it instead when you reheat the soup.
Thaw frozen soup or stew in the refrigerator, in the microwave or on the stove top. Do not thaw it at room temperature.
This Cook's Note: Storing Soup and Stew recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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