Hi Suzanne, Yes, this soup can be made a day or two ahead. Store it in an airtight container in the refrigerator. The flavors often deepen and taste even better the next day. When reheating, do so gently over low heat to prevent the cream from curdling. Regarding freezing, you can freeze it, but because it contains heavy cream and flour, the texture may change or separate slightly once thawed. For the best results, if you plan on freezing a batch, try to freeze it before adding the cream. When you’re ready to eat, thaw the soup, reheat it, and then stir in the fresh cream. Enjoy Xx
Hi,
I never write to people on the internet regarding recipes but I had to write to you.
All your recipes come out great.
Right now Cafe Delights is the only one I saved to my computer and my go to for all my cooking and baking needs.
Keep the recipes coming! I feel like a chef myself.
Looks so good..will be trying. Question – is there a way to print just your recipe without all the extra information. Those recipes that look interesting/good I print and file away to try on those extra moment days. Thanks
Hi Lori, I have a perfect solution for you. In the recipe card section (just above the ingredients section) there is an image of the recipe and 3 red buttons, one of them is print, this will print only the information needed! Enjoy Xx
First of all your gorgeous & I love your fluffy blueberry banana chocolate chip muffin recipe! My favorite. I was going to make them today but now it’s midnight! So tomorrow I’m definitely making them & have all the fresh ingredients. So I’ll have the recipe memorized! I do tweak recipes! Thank you for sharing❤️Stop over for coffee K a muffin⛄️Maddy P
I was glad to see that you eliminated several steps in your Beef Bourguignon recipe.
I have always felt many recipes are much more complicated than they need be.
Example: I have made several lemon meringue pies. What I hate is having to slowly temper the eggs into the hot filling mixture. I was making the pie while watching a movie on TV (I know) I inadvertently put all the ingredients in the pan at the same time including the eggs.
I couldn’t get the eggs out so I put the mixture on the stove, brought it to a boil and poured in in the pie shell. It came out exactly the same as the much more complicated version. Suggestions: write a cookbook filled with shortened less complicated recipes 😊
B Campbell
Hi Bruce! Thank you so much for your kind words! That is a brilliant way to make the pies. I am a strong believer in making cooking less complicated. Xx
Your recipe for the Bloomin’ Onion Cheese Bread shows American cheese, not cheddar cheese. American is a ‘cheese product’, and has additives and less cheese. It’s in a different category than real cheese. Just so you know.
I’ll try the recipe ‘as is’, but I’m thinking about making it more ‘pull apart’ like a monkey bread using canned biscuits in a bundt pan.
Timing is perfect, as tomorrow is a football (American) day, and I didn’t have anything planned.
Hi Ray, great point, so amazing you just commented about this recipe, I just reworked it using Tillamook Thick Cut Sharp Cheddar Slices which are so good! I might have to look into the monkey bread recipe too. Xx
I would love to receive your recipes.
I’ve been cutting broccoli florets with kitchen scissors. Give it a try and let me know what you think.
Can mushroom soup be made day or 2 ahead? Can this soup be frozen.
Hi Suzanne, Yes, this soup can be made a day or two ahead. Store it in an airtight container in the refrigerator. The flavors often deepen and taste even better the next day. When reheating, do so gently over low heat to prevent the cream from curdling. Regarding freezing, you can freeze it, but because it contains heavy cream and flour, the texture may change or separate slightly once thawed. For the best results, if you plan on freezing a batch, try to freeze it before adding the cream. When you’re ready to eat, thaw the soup, reheat it, and then stir in the fresh cream. Enjoy Xx
i love all of the amazing recipes but on pancakes should you have many lumps
Hi,
I never write to people on the internet regarding recipes but I had to write to you.
All your recipes come out great.
Right now Cafe Delights is the only one I saved to my computer and my go to for all my cooking and baking needs.
Keep the recipes coming! I feel like a chef myself.
Hi Chef Marilyn, thank you so much for the feedback, it’s so lovely to hear this! All the best cooking! Xx
Looks so good..will be trying. Question – is there a way to print just your recipe without all the extra information. Those recipes that look interesting/good I print and file away to try on those extra moment days. Thanks
Hi Lori, I have a perfect solution for you. In the recipe card section (just above the ingredients section) there is an image of the recipe and 3 red buttons, one of them is print, this will print only the information needed! Enjoy Xx
I can’t find a way to print your Copycat Chicken nuggets recipe. Did I miss the print button somewhere? It sounded just what I need to make tonight.
Hi Patti, this is the direct link to the recipe card, enjoy! they are amazing!
When I click on the direct link I still get all 30 pages to print. Thanks
Hi Lori, which recipe is this happening to? I will look into it.
First of all your gorgeous & I love your fluffy blueberry banana chocolate chip muffin recipe! My favorite. I was going to make them today but now it’s midnight! So tomorrow I’m definitely making them & have all the fresh ingredients. So I’ll have the recipe memorized! I do tweak recipes! Thank you for sharing❤️Stop over for coffee K a muffin⛄️Maddy P
Would love to know what workouts you did to lose weight. You look amazing!!
Hi Em! I’ll post something on my socials soon! Xx
I was glad to see that you eliminated several steps in your Beef Bourguignon recipe.
I have always felt many recipes are much more complicated than they need be.
Example: I have made several lemon meringue pies. What I hate is having to slowly temper the eggs into the hot filling mixture. I was making the pie while watching a movie on TV (I know) I inadvertently put all the ingredients in the pan at the same time including the eggs.
I couldn’t get the eggs out so I put the mixture on the stove, brought it to a boil and poured in in the pie shell. It came out exactly the same as the much more complicated version. Suggestions: write a cookbook filled with shortened less complicated recipes 😊
B Campbell
Hi Bruce! Thank you so much for your kind words! That is a brilliant way to make the pies. I am a strong believer in making cooking less complicated. Xx
Hi Karina
Love the site.
Your recipe for the Bloomin’ Onion Cheese Bread shows American cheese, not cheddar cheese. American is a ‘cheese product’, and has additives and less cheese. It’s in a different category than real cheese. Just so you know.
I’ll try the recipe ‘as is’, but I’m thinking about making it more ‘pull apart’ like a monkey bread using canned biscuits in a bundt pan.
Timing is perfect, as tomorrow is a football (American) day, and I didn’t have anything planned.
Hi Ray, great point, so amazing you just commented about this recipe, I just reworked it using Tillamook Thick Cut Sharp Cheddar Slices which are so good! I might have to look into the monkey bread recipe too. Xx