Large batches of soup, such as those in Share the Warmth, can take quite a while to cool down, so don't put them in the fridge while still hot. Hot foods must be cooled to at least 45° within two hours to be safe. To speed things up, put the pot in a sink full of ice water for about 30 minutes, stirring often to help release some of the heat. Ladle the soup into small containers, and refrigerate, uncovered, for 30 to 45 minutes. Cover, label, and chill for up to three days or freeze up to one month.
We'd love for you to share your favorite fall recipes with us for possible publication. We want everything from weeknight suppers to entertaining. For each one we use, we'll send you $20 now, and a copy of the Southern Living Annual Recipes Cookbook in January. Please e-mail recipes to firstname.lastname@example.org.
"From our Kitchen" is from the October 2007 issue of Southern Living.