After Thanksgiving, I made soup with the leftover turkey and made broth with the carcass. This was my first time making broth but I think it worked well. After making the broth, I put it in the fridge for a couple days and it turned gelatin like. Then I used the broth + some water as the base for the soup and added turkey, corn, carrots, mushrooms, green beans etc.
We ate a few bowls of the soup and put the rest in the freezer. I pulled it out of the freezer and let it thaw and it is no longer soup... all of the broth was disappeared, but did not leak out. Maybe it was absorbed by the other stuff? But this did not happen before the soup was frozen, when it was in the fridge. Has this happened to anyone? Will eating the "soup" give the benefits that the broth gave?
I freeze broth and soup, have for years. Yes, the vegetables will continue to absorb the broth. They may release some of it when you heat the soup, or you can simply add water or more broth to your soup. If it's the minerals in the broth you're looking for, they are still there. I would suggest bypassing the corn, though I realize it's pretty tasty.
Hi, I freeze broth to keep on hand. I try to only use venison bones,and wild turkey or home raised chickens for broth. I generally don't freeze soup. For the broth, I use ice cube trays and microwave muffin trays.I place the soft microwave muffin tray on a cookie sheet, and when the broth is frozen I pop the them out,vacuum pack with the Food Saver, and store in the freezer.This way I have different sizes for soups and other dishes.
Yes, the additions to your soup can absorb all of the liquid. Heating may release some, but I just add more broth or eat it as is as more of a veg side dish. All of the benefits of the broth are still there and the veg tastes even better!