Serving Size:1 1/2 cups main dish or 9 (1-cup) side dish
Freeze:Up to 1 month
Make-Ahead Portobello Soup
Remove stems and gills from mushrooms. Slice mushroom caps; cut slices crosswise into 2-inch pieces.
In a very large skillet heat oil over medium-high heat. Add mushroom pieces, garlic, thyme, and crushed red pepper; cook about 6 minutes or until mushrooms are browned, stirring occasionally. Spread on a sheet of foil to cool quickly.
In a 1-gallon freezer bag combine mushroom mixture, spinach, rice, zucchini, and yellow squash. Squeeze air from bag, seal, and freeze for up to 1 month.
To serve, in a large saucepan bring broth, vinegar, salt, and black pepper to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer about 3 minutes or until soup is heated through and vegetables are tender, stirring occasionally. If desired, top each serving with cheese.