On Dec 2, 2:07 pm, Dave Smith > wrote:
> 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

Vegetable gums like guar, carrageenan, etc.
http://www.premcemgums.com/products/...FSEvQQod0DKopA
>
> My mother used to make a Tomato Soup Cake
> with Campbell's condensed tomato
> soup. It was a sort of spice cake with raisin in it,
> and it was pretty good.

Sounds like a Sandra Lee special.

--Bryan