On Sun, 2 Dec 2007 15:44:29 -0500, "biig" > wrote:

>
>"cybercat" > wrote in message
...
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>> > Oh pshaw, on Sun 02 Dec 2007 06:53:18a, biig meant to say...
>> >
>> >> 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
>> >>
>> >>
>> >
>> > Sharon, I don't think there is an easy way to replicate a condensed soup
>> > at
>> > home, regardless of the salt issue.
>> >
>>
>> I was thinking you could cook the bechamel down to the desired
>> thickness. Maybe not.
>>
>>
> I'd have to make a super thick white sauce.....Sharon
>

My ancient Betty Crocker Cook Book shows 3 versions of white sauce.
Thin: Like coffee cream. For creamed vegetables, soup.
1 Tablespoon butter
1 Tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Medium: Like thick cream. For creamed and scalloped dishes.
2 Tablespoons butter
2 Tablespoons flour
Other ingredients the same

Thick: Like batter. For croquettes, souffles.
1/4 cup butter
1/4 cup flour
Other ingredients the same.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)