You can freeze most things without too much harm; after that your own palate decides what ingredients or dishes you prefer fresh and not frozen/defrosted/reheated. I think this Mushroom Barley soup will freeze well for the sake of convenience. Freezing will alter the texture of some of the ingredients (to me, chiefly the mushrooms), but if you don't care then it's not an issue.
Agree with Sydney.
If you're asking because you've already made the mushroom barley soup, have too much to use immediately, and want to save it in the freezer, yes, ok.
On the other hand, if you've not made the soup yet, I wouldn't make a big batch to freeze. You're basically freezing water (takes up a lot of space) and freezing doesn't improve taste or texture.
Last (on the third hand), if you want some quick-to-table soup on hand, you could cook & freeze the mushrooms and barley separately (freeze mushrooms up to a year, barley up to a month), then bring them out as needed.
/025833bb-b264-4bd2-b1a8-630527bb27c6--100609F_0535.JPG)
4 Comments
If you're asking because you've already made the mushroom barley soup, have too much to use immediately, and want to save it in the freezer, yes, ok.
On the other hand, if you've not made the soup yet, I wouldn't make a big batch to freeze. You're basically freezing water (takes up a lot of space) and freezing doesn't improve taste or texture.
Last (on the third hand), if you want some quick-to-table soup on hand, you could cook & freeze the mushrooms and barley separately (freeze mushrooms up to a year, barley up to a month), then bring them out as needed.