biig wrote:
> 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
>
>
A puree of lightly blanched veggies, add cream, then simmer to desired
thickness. Season as desired. THe food processors makes this quick and
easy.

Quartered Onions, squash and pears or apples baked in the oven with
garlic cloves and a little oil then pureed in the food processor and
either cream or stock added will make a nice thick soup.
--
JL