It freezes very easily; just add a little water before freezing. When you pull the cream of mushroom out of the freezer for use, if the consistency is a little too loose after thawing out, place the cream of mushroom soup in a pot and cook on the stovetop on medium heat. The heat will cause the soup to reduce a little, and that will tighten up the soup. Next Option: If the soup is too thick after freezing, cook on the stovetop adding water and/or heavy cream to revive the soup texture.