One time on Usenet, "jmcquown" > said:
> Wayne Boatwright wrote:

> > I never eat Campbell's soup as soup, but I do keep some of their
> > soups on hand to use in making quickie sauces, etc. Typically, I
> > keep tomato, cream of chicken, cream of mushroom, and cream of celery
> > in the pantry. Years ago, you practically had to dig the contents
> > out of the can they were so thick. In fact, the tomato was so thick
> > I used to open both ends of the can and push the soup out like
> > jellied cranberry sauce. Now they've all been thinned down to the
> > point where they readily pour out of the can leaving little residue
> > behind.

I wonder if that's less a cost cutting measure and more a response
to consumer requests? I don't miss having to get that tomato soup to
jiggle out of the can (or remove the other end).

> > I've found that the store brand at WalMart is thicker and
> > better.
>
> The store brands are usually better and the weird thing is they are most
> likely sold to the stores as second market by Campbell's or some other known
> producer of the canned soup. I find you get a better product at half the
> price.
>
> But, you also have some people who *refuse* to buy anything that doesn't
> have a name-brand label slapped on it. They are the ones religiously
> clipping coupons trying to make up for the savings to be had already sitting
> there in front of them on the shelf. I'll try the store brands; if I don't
> like it, I don't buy it again. No law says you have to buy a case of it,
> you know? Just get a can and see how/if you like it

<snip>

Good point! I almost tried some store brand soup the other day, but
since it is to be an ingredient for a meal (Chicken Divan on Thursday
for my niece), I didn't want to take a chance. But there's no reason
I can't buy a can and try it as soup -- why didn't I think of that..?
;-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~