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I read somewhere on this board that potato and vegetable soups freeze poorly. Why is that?
And on a related note, is it possible to freeze mirepoix? and peppers for use later? I'm guessing that so long as they end in "stew-like" configurations, it should be ok to have that excess water - right?
I realize this must be a question any basis cook in their preschool years would know, but I had to ask! Thanks