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

"biig" > wrote in message
...
>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

You really can't. Condensed soup is thick but not al thick soup is
condensed. You have to remove water, not add thickeners. You have to start
out with a more rich and flavorful product to mimic the canned soups. Add
less water to your stock.

On Dec 2, 9:03 am, "Edwin Pawlowski" > wrote:
> "biig" > wrote in message
>
> ...
>
> >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
>
> You really can't. Condensed soup is thick but not al thick soup is
> condensed. You have to remove water, not add thickeners. You have to start
> out with a more rich and flavorful product to mimic the canned soups. Add
> less water to your stock.

I will over cook 1 or more potatoes depending on the guest, 1 regular
size potato well over cook stir until is dissipated in the water it
will make any soup tastier an-thicker

l, not -l wrote:
> On 2-Dec-2007, "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?
>
> Unless you are completely eliminating salt, you might want to try
> Campbell's Healthy Request condensed soups - they have about half
> the salt as regular Campbell's condensed soups. I use them
> exclusively in recipe calling for condensed soup and find no adverse
> effect and, when spread across a dish that serves 6-8, the amount of
> sodium is not too bad, especially if you do not add salt to the
> recipe through other means.

I concur. When used in recipes calling for condensed soup the lower sodium
versions work just as well. They're nasty to try to eat as "soup", though!
Guess I'm just used to the salt

Jill

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.

However, Campbell's makes a low-sodium version of most of their condensed
soups. You might want to try those.

--
Wayne Boatwright

Date: Sun, 12/2/07

*******************************************
Today is: First Sunday of Advent
Countdown 'til Christmas
3wks 15hrs
*******************************************
I don't want to achieve immortality
through my work.I want to achieve it

"biig" > wrote in message
...
>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
>
>

Make white sauce. Bechamel, and add whatever to it.

2 tablespoons butter, 2 tablespoons flour, sprinkled in when
butter bubbles, stirred constantly for two minutes on medium
heat. One cup of milk added slowwwwly, stirred contantly
until it comes to a boil, turned down and stirred until it is the
desired thickness. Cut the milk with chicken broth for cream
of chicken, and add the chicken, salt, and pepper after the
white sauce has thickened. Cut the milk with the liquor from
sauteed mushrooms and add the mushrooms after the sauce
has thickened for cream of mushroom. You can imagine what
to do for asparagus, potato, etc.

"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.

On Sun, 2 Dec 2007 11:51:16 -0500, "cybercat" >
wrote:

>
>"biig" > wrote in message
...
>>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
>>
>>
>
>Make white sauce. Bechamel, and add whatever to it.
>
>2 tablespoons butter, 2 tablespoons flour, sprinkled in when
>butter bubbles, stirred constantly for two minutes on medium
>heat. One cup of milk added slowwwwly, stirred contantly
>until it comes to a boil, turned down and stirred until it is the
>desired thickness. Cut the milk with chicken broth for cream
>of chicken, and add the chicken, salt, and pepper after the
>white sauce has thickened. Cut the milk with the liquor from
>sauteed mushrooms and add the mushrooms after the sauce
>has thickened for cream of mushroom. You can imagine what
>to do for asparagus, potato, etc.
>

Here's a recipe...

Pastorio's Cream of "Anything" soup.

This is a basic formula for any cream soup. It's roux-based (butter
and flour cooked together) and cream gets added at the end. It can be
made with milk, and I've seen it that way, but the richness of cream
just makes it better.

1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound of "anything" (see below)
1 pint heavy cream

Saute the onion and celery in butter in large saucepan or small
stockpot until sweated; don't let them brown. Add flour, stir in well
and cook for about 5 minutes. Whisk in stock and simmer for 30
minutes, skimming occasionally. Add solids - "anything" - return to
boil, reduce heat to simmer for 20-30 minutes. Add cream, correct/add
seasonings. Leave chunky or puree with wand or countertop blender.
Serve.

"Anything" - can be mushrooms, diced chicken or turkey, asparagus,
onion or leek, green beans, broccoli, winter squash, tomato pulp,
cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
garlic puree, or whatever...

Or some interesting combination. Also can add rice or pasta to extend.
Cheeses. A little chopped bacon. Substitute part lard or bacon fat for
the butter. Olive oil instead. Yogurt for part of the cream (in which
case, add more butter).

--
See return address to reply by email
remove the smiley face first

sf wrote:
> On Sun, 2 Dec 2007 11:51:16 -0500, "cybercat" >
> wrote:
>
>>
>> "biig" > wrote in message
>> ...
>>> 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
>>>
>>>
>>
>> Make white sauce. Bechamel, and add whatever to it.
>>
>> 2 tablespoons butter, 2 tablespoons flour, sprinkled in when
>> butter bubbles, stirred constantly for two minutes on medium
>> heat. One cup of milk added slowwwwly, stirred contantly
>> until it comes to a boil, turned down and stirred until it is the
>> desired thickness. Cut the milk with chicken broth for cream
>> of chicken, and add the chicken, salt, and pepper after the
>> white sauce has thickened. Cut the milk with the liquor from
>> sauteed mushrooms and add the mushrooms after the sauce
>> has thickened for cream of mushroom. You can imagine what
>> to do for asparagus, potato, etc.
>>
>
> Here's a recipe...
>
> Pastorio's Cream of "Anything" soup.
>
Except she wants condensed soup to use in other recipes... not a recipe for
making cream soups.

<sf> wrote :
>
> Pastorio's Cream of "Anything" soup.
>

Looks really good, I saved it. Thanks!

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
>
>
A puree of lightly blanched veggies, add cream, then simmer to desired
thickness. Season as desired. THe food processors makes this quick and
easy.

Quartered Onions, squash and pears or apples baked in the oven with
garlic cloves and a little oil then pureed in the food processor and
either cream or stock added will make a nice thick soup.
--
JL

cyberpussy licked:

> <sf> wrote :
> >
> > Pastorio's Cream of "Anything" soup.
> >
>
> Looks really good, I saved it. Thanks!


You and your cats could eat it right out of the bowl *together*...

^..^

--
Best
Greg

"I am smarter than you think I am."
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

sf wrote:

> Here's a recipe...
>
> Pastorio's Cream of "Anything" soup.

Thank you. I've saved it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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


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.

<sf> wrote in message ...
> On Sun, 2 Dec 2007 11:51:16 -0500, "cybercat" >
> wrote:
>
> >
> >"biig" > wrote in message
> ...
> >>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
> >>
> >>
> >
> >Make white sauce. Bechamel, and add whatever to it.
> >
> >2 tablespoons butter, 2 tablespoons flour, sprinkled in when
> >butter bubbles, stirred constantly for two minutes on medium
> >heat. One cup of milk added slowwwwly, stirred contantly
> >until it comes to a boil, turned down and stirred until it is the
> >desired thickness. Cut the milk with chicken broth for cream
> >of chicken, and add the chicken, salt, and pepper after the
> >white sauce has thickened. Cut the milk with the liquor from
> >sauteed mushrooms and add the mushrooms after the sauce
> >has thickened for cream of mushroom. You can imagine what
> >to do for asparagus, potato, etc.
> >
>
> Here's a recipe...
>
> Pastorio's Cream of "Anything" soup.
>
> This is a basic formula for any cream soup. It's roux-based (butter
> and flour cooked together) and cream gets added at the end. It can be
> made with milk, and I've seen it that way, but the richness of cream
> just makes it better.
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
>
> Saute the onion and celery in butter in large saucepan or small
> stockpot until sweated; don't let them brown. Add flour, stir in well
> and cook for about 5 minutes. Whisk in stock and simmer for 30
> minutes, skimming occasionally. Add solids - "anything" - return to
> boil, reduce heat to simmer for 20-30 minutes. Add cream, correct/add
> seasonings. Leave chunky or puree with wand or countertop blender.
> Serve.
>
> "Anything" - can be mushrooms, diced chicken or turkey, asparagus,
> onion or leek, green beans, broccoli, winter squash, tomato pulp,
> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
> garlic puree, or whatever...
>
> Or some interesting combination. Also can add rice or pasta to extend.
> Cheeses. A little chopped bacon. Substitute part lard or bacon fat for
> the butter. Olive oil instead. Yogurt for part of the cream (in which
> case, add more butter).
>
> --
> See return address to reply by email
> remove the smiley face first
Thanks...I've used his recipe for several soups and they come out very
nice. I just didn't think they were thick enough for the casseroles that
call for condensed canned soups....Sharon

"Dave Smith" > wrote in message
...
> 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
>
>
> 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.

I've recently picked up one of the Campbell Soup cookbooks and it's in
there. Unfortunately, I don't bake much anymore, being type 2 diabetic. It
sure sounds nice, though...Sharon

"l, not -l" > wrote in message
et...
>
> On 2-Dec-2007, "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?
>
> Unless you are completely eliminating salt, you might want to try
Campbell's
> Healthy Request condensed soups - they have about half the salt as
regular
> Campbell's condensed soups. I use them exclusively in recipe calling for
> condensed soup and find no adverse effect and, when spread across a dish
> that serves 6-8, the amount of sodium is not too bad, especially if you do
> not add salt to the recipe through other means.
> --
> Change Cujo to Juno in email address.
I've looked....the two local stores I shop at, don't stock them....Sharon

"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

"cybercat" > wrote in message
...
>
> "biig" > wrote in message
> ...
> >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
> >
> >
>
> Make white sauce. Bechamel, and add whatever to it.
>
> 2 tablespoons butter, 2 tablespoons flour, sprinkled in when
> butter bubbles, stirred constantly for two minutes on medium
> heat. One cup of milk added slowwwwly, stirred contantly
> until it comes to a boil, turned down and stirred until it is the
> desired thickness. Cut the milk with chicken broth for cream
> of chicken, and add the chicken, salt, and pepper after the
> white sauce has thickened. Cut the milk with the liquor from
> sauteed mushrooms and add the mushrooms after the sauce
> has thickened for cream of mushroom. You can imagine what
> to do for asparagus, potato, etc.
>
>
This sounds do-able...thanks...Sharon

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.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"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

In article >, "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

Make a thick cream sauce instead of a medium one or a thin one. A basic
cookbook should provide proportions.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

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

Oh pshaw, on Sun 02 Dec 2007 02:42:39p, Bobo Bonobo(R) meant to say...

> 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/...uvebHipACFSEvQ
> Qod0DKopA
>>
>> 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
>

Actually, the tomato soup cake is pretty good, as are the chocolate cake
made with beets and the chocolate cake made with sauerkraut. None of them
use box cake mixes, but only include an unusual/unexpected canned
ingredient. I think it was some sort of trend in the 1950s, but the
recipes have hung on in families because they're tasty.

--
Wayne Boatwright

Date: December(XII) 2nd(II),2007(MMVII)

*******************************************
Today is: First Sunday of Advent
Countdown 'til Christmas
3wks 9hrs 15mins
*******************************************
==/==/==/==Police tagline==/==/==Do
not cross ==/==/==/==

"biig" > wrote in message
...
>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

They do make low salt soups now. Or maybe it's low sodium.

I can't use condensed "cream" soups because of food allergies. I make a
substitute using whatever base, such as celery and/or mushrooms that have
been chopped fine in the food processor first. I cook them down in a bit of
olive oil and a small amount of water. Of course this winds up needing some
thickening and I can't use cream so I use sweet rice flour until it gets as
thick as I want. Then end result isn't as good as a can of soup, but it's
as close as I can get, given our allergies.

You could probably get a better result if you can use butter and real
cream. Just try not to add too much of it or you will need a thickener.

The Cook wrote:

> 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.

The way we were taught in Home Ec class was "thin, medium, thick" using
the ratio of butter, flour and liquid and it was just 1:1:1 for thin,
2:2:1 for medium and 3:3:1 for thick. Basically foolproof!

In article >, "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

Campbell's has a line of low sodium condensed soups that are pretty
tasty, as far as canned soup is concerned.

In article >,
"jmcquown" > wrote:

> l, not -l wrote:
> > On 2-Dec-2007, "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?
> >
> > Unless you are completely eliminating salt, you might want to try
> > Campbell's Healthy Request condensed soups - they have about half
> > the salt as regular Campbell's condensed soups. I use them
> > exclusively in recipe calling for condensed soup and find no adverse
> > effect and, when spread across a dish that serves 6-8, the amount of
> > sodium is not too bad, especially if you do not add salt to the
> > recipe through other means.
>
> I concur. When used in recipes calling for condensed soup the lower sodium
> versions work just as well. They're nasty to try to eat as "soup", though!
> Guess I'm just used to the salt
>
> Jill


Jill:
Those soups are just plain nasty period. My wife and I have been on a
salt restricted diet for years. I recently tried one of the Campbells HR
soups and was severely disgusted and disappointed but the taste, or lack
thereof. One thing to be wary of with these low salt food variants - to
make up for the lack of sodium most are higher in fat than regular
formulation food products. Take out one questionable thing and put in
another bad thing. Can't win for losing.

--
Jack N2MPU
Proud NRA Life Member

"Jack" > wrote

> "jmcquown" > wrote:

>> I concur. When used in recipes calling for condensed soup the lower
>> sodium
>> versions work just as well. They're nasty to try to eat as "soup",
>> though!
>> Guess I'm just used to the salt

> Those soups are just plain nasty period. My wife and I have been on a
> salt restricted diet for years. I recently tried one of the Campbells HR
> soups and was severely disgusted and disappointed but the taste, or lack
> thereof. One thing to be wary of with these low salt food variants - to
> make up for the lack of sodium most are higher in fat than regular
> formulation food products. Take out one questionable thing and put in
> another bad thing. Can't win for losing.

I think maybe they put something else into the stuff to act in place
of salt, as a preservative? I wish they would just reduce the amount
of salt without changing anything else, but I don't know if that's
workable.

nancy

Nancy wrote on Wed, 5 Dec 2007 11:18:39 -0500:


NY> I think maybe they put something else into the stuff to act
NY> in place of salt, as a preservative? I wish they would
NY> just reduce the amount of salt without changing anything
NY> else, but I don't know if that's workable.

It's a bit like low-fat or no-fat salad dressings. To some,
especially manufacturers, it seems that sugar or corn syrup can
act as a substitute for oil, not IMHO!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not