On Fri 04 Mar 2005 01:55:26p, Jed wrote in rec.food.cooking:

> On 4 Mar 2005 12:49:32 -0800, "Doug Freyburger" >
> wrote:
>
>
>>> Campbell's Scotch broth soup - 9.90/2 cans
>>
>>A lot but that particular type has always been one of
>>the more expensive types, in addition to being one of my favorites.
>
> One of my regular choices until it disappeared from west coast stores.
>
> I understand authentic Scotch broth is made from lamb stock. I never
> checked the label, was that the case with Campbell's?
>
> Seems to me some other Campbell's soup flavors have disappeared over
> the last few years with the introduction of the Southwestern and Asian
> soups. Can anyone identify the "the disappeared"?

I was also sorry to see the demise of Campbell's frozen soups, in
particular the Cream of Shrimp Soup. You could make a killer dip with it.
Their canned version makes a horrid dip.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974