Question on making Moosewood Hungarian Mushroom Soup ahead of time and reheating

T

tess

Well-known member
Here's the link to the recipe

http://www.globalgourmet.com/food/special/2000/katzen/soup.html

I want to take the soup to Wigilia (Polish Christmas eve dinner). I have to travel 2 hours to get home that day, so I need to make it a day or two in advance and reheat when I get to the parent's house. Then I'll be taking it in a crock pot to the actual dinner place where it will stay warm in the crock pot for about an hour before we actually eat.

So - since it contains milk and sour cream - I assume I should initially make it without both. But when would you add the milk and sour cream? At the parents house after it's been brought to temperature? Or at the dinner place just before it's to be served? I'm afraid of it breaking...

Thanks

Tess

http://www.globalgourmet.com/food/special/2000/katzen/soup.html

 
Tess, a friend of mine makes her mom's H soup every year. I'll ping her to get

an opinion.

My take? I'd hold off on all the sour cream and add it before serving.

And I'd only add it to what would be served. That way you can save any extra without the cream and freeze it. That's what I do with Dawn_MO's killer tomato soup. It freezes perfectly, then I thaw and add fresh cream to each thawed container once the soup is hot.

 
I make a similar recipe. Agree with Mar, sour cream added in the end. My recipe uses chicken broth

vs. water. I add more paprika. Enjoy!

((Now I have the urge to make some!))

Best,
Barb

 
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