If you’re one of those people who hates mushrooms, there is a recipe that could make you rediscover this amazing vegetable (I know, technically it’s not a vegetable, but we’ll treat it as such for nutritional purposes). A good cream of mushroom soup is very capable of winning you over and it’s a favorite even amongst people who don’t find mushrooms particularly enticing. On a personal note, it’s actually one of my favorite cream soups, and this coming from a person who is not very fond of cream soups in general.
This cream soup is also packed with immunity-boosting nutrients such as selenium and antioxidants. Moreover, it has a good reputation for being diabetic-friendly and preventing diseases such as bladder cancer and cardiovascular problems. However, it also has a lot of sodium, which, while beneficial in small doses, has to be consumed in moderation, so it’s always good to alternate your diet.
Speaking of alternating your diet: If you’re reading this, perhaps you’ve found yourself in a situation in which you made too much cream of mushroom soup (for whatever reason) and you’re not able to eat it all in one week or you wish to eat it sparsely. The questions may be on your mind. Can you freeze mushroom soup with cream? How long does mushroom soup with cream last in the fridge?
Yes, you can freeze mushroom soup with cream. But you’d want to make sure to freeze it well so that it doesn’t lose its general appeal. For that, you’ll need to follow a specific procedure to avoid exposing the cream to the infamous “Danger Zone” (temperatures between 40º F and 140º F).
The first thing you should worry about is cooling the cream mushroom soup in a way that doesn’t get exposed to room temperature for long periods (more than 2 hours). Some people have the habit of leaving soup pots idle for hours in the kitchen. If you leave the soup at room temperature, especially a milk-based soup, bacteria will thrive in it and cause it to spoil faster, also exposing you and your family or friends to foodborne illnesses. To cool the soup, you can pour single-serving portions in airtight containers, wait about 15-20 minutes, and store the containers in the fridge for a few hours before freezing. You can also try to place the container under cold running water, making sure that the water doesn’t get inside accidentally. When you’re done cooling the soup, store the containers in the freezer.
The containers (or bags) must be properly sealed with no air inside to avoid freezer burns, but you also need to save some space in the container between the content and the lid or seal to allow the liquid to expand, otherwise, the soup will eventually splatter outside the container and the seal will be compromised while also leaving a mess in your freezer. The sweet spot is approximately 1 inch of distance.
Unfortunately, soups with a milk base have a tendency to separate when frozen, which will make them lose consistency and acquire a grainy texture. However, if you can live with those shortcomings, then go ahead and freeze the cream mushroom soup. On the other hand, if you thaw it the correct way, it’s possible to restore some of its original glory.
It’s not really something you should even consider. Most milk-based recipes do not react well on their first freezing (ice cream being an obvious exception), let alone a second or third. You should make an effort to only thaw the portions of mushroom soup to be consumed short-term.
Cream of mushroom soup can remain edible for a period of 4 days in the refrigerator, set to 40º F or below. After that period, it will spoil and you’ll have to throw it away.
In the freezer, some people attest that the cream can endure 6 months in the freezer without considerable loss in quality. However, you should try to consume mushroom soup within 2 months. It will likely remain safe to eat beyond that period, but it will not be very enjoyable.
To thaw mushroom soup with cream correctly, pull the container out of the freezer, place it in the fridge and let it rest there overnight. This will ensure that the moisture will slowly be absorbed by the cream, regaining some of its original consistency. The other defrosting techniques will probably render the cream soup very uneven and chunky, but if you are out of time, try pouring the contents in a microwave-friendly bowl and set the microwave to defrost, frequently stopping it to stir the mix and add milk whenever necessary.
Do not thaw over the counter!
It’s not advisable to cook it frozen, as there is a chance that the texture gets ruined completely. It’s always more reliable to try and thaw the frozen mushroom soup with cream first, as it gives you the possibility to stir it and reclaim the lost consistency in the process. Patience is key here!