Thanks for the recipes Cotton. My problem with making any soups with cream in it, is I am one person, and creamed soups don’t freeze well.
I might just try (at least the first one) breakfast, brunch, lunch, snack, dinner, snack again. Follow the same directions the next day. That way I won’t have to freeze any of it. :-)
A very compelling mini-documentary put together by Matt Gaetz about what we experienced this year in the House of Representatives regarding the Speakership.
Called “Gavelled Out”.
Well worth the time to view it.
https://twitter.com/i/status/1722989093913588119
13:07 video
Oh man, Spunky. That’s what happens to me. By the time I whip up some good pottage or soup, I’m stuck with it for days. By the time I get to the end of it, I never want to see it again lol. Even cabbage roll mush.
I didn’t know cream didn’t freeze well. I know there was something that doesn’t boil well, milk for sure, I don’t know about cream. Well I didn’t have anything like that to add so I got out some of my favorite milk prepping supply, Moo Milk. I guess technically it’s not milk because it says it’s an alternative. But it is so delicious and only 70 calories a cup. I made it double strength and added it to both of the soups recently. It worked just fine and I even boiled the heck out of the Toscano because the potatoes were not done, no clumping or curdling!
Spunky easy solution. Make the soup as directed but omit the milk or cream. Freeze up what you’re not going to eat and then just add the milk and cream to the pan or dish when you’re reheating it and for that first fresh serving