On Dec 2, 9:03 am, "Edwin Pawlowski" > wrote:
> "biig" > wrote in message
>
> ...
>
> >I would like to make a few dishes that call for condensed canned soups, but
> > they are so salty. I know making my own cream soups would be fine, but
> > they
> > wouldn't be thick like canned. My senior brain just can't figure out how
> > to
> > compensate without adding a starch thickener. Any other methods?
> > Tia...Sharon
>
> You really can't. Condensed soup is thick but not al thick soup is
> condensed. You have to remove water, not add thickeners. You have to start
> out with a more rich and flavorful product to mimic the canned soups. Add
> less water to your stock.

I will over cook 1 or more potatoes depending on the guest, 1 regular
size potato well over cook stir until is dissipated in the water it
will make any soup tastier an-thicker