Dimitri wrote:
> "Virginia Tadrzynski" > wrote in message
> ...
>> Okay, since every topic has grown legs and run amok in this newsgroup,
>> how about we expand upon the r.f.c. 'myth' that NO ONE uses canned
>> soup in ANYTHING.
>>
>> For those of you 'purists' who actually DON'T use it, please avert
>> your eyes and move on to the next topic. For those of you who openly
>> admit to using it, or those who swear they don't but toss it in during
>> the middle of the night in a thunderstorm while the wind and the
>> hounds are howling out doors.....this thread is for you.
>
> Brown a boneless pot roast.
> Add Lipton onion soup (dry sprinkles over the top)
>
> Add 2 can Campbell's mushroom soup (sometimes also a can tomato soup as
> well)
> Add water 1/2 way up the pot roast.
> Simmer till tender
>
> Add carrots, potatoes etc an hour before serving.

It seems like it would be VERY salty, no? Since you posted it,Dimitri,
I'm inclined to trust it :-) Maybe it's the aging process, but I seem
to be bothered more and more by salt in processed foods. I have
actually made my own dry onion soup mix but it still uses bouillon
crystals so it's probably as salty as the brand name one.

TammyM