"The Cook" > wrote in message
...
> 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.
That sounds like an answer....batter thick white sauce with proper
seasonings....Thanks to all who answered....Sharon