i have a couple of basic questions. my roommate and i are both learning to cook, and he already has posted here and said that this was a great place to get some answers, so here are my questions...
i love soup, especially since i'm not crazy about vegetables. soups are a great way to put more vegies in my diet, so i've started to learn to make some. anyway, i was wondering if there's a hard and fast rule about which soups can be frozen for later and which can't, and for how long... does it depend on specific ingredients?
also, when freezing soup, what kind of container should i use? i was using plastic, but it retains the odors of previous foods. i don't think glass is an option in a freezer, so what do you guys use? if there's a specific brand of container you've found useful, please let me know. thanks for any answers you can provide!
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