Condensed soups

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

Edwin Pawlowski said:

"biig" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

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

biig said:

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.

l said:

biig said:

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...

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Sun 02 Dec 2007 06:53:18a, biig meant to say...

Quoted message said:

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" <[email hidden]>

Quoted message said:

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 said:

On Sun, 2 Dec 2007 11:51:16 -0500, "cybercat" <[email hidden]>

Quoted message said:

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 :

Quoted message said:

Pastorio's Cream of "Anything" soup.

Looks really good, I saved it. Thanks!

biig said:

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:

Quoted message said:

<sf> wrote :

Quoted message said:

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 said:

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 said:

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 news:[email hidden]...

Quoted message said:

On Sun, 2 Dec 2007 11:51:16 -0500, "cybercat" <[email hidden]>

Quoted message said:

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to make a few dishes that call for condensed canned soups,

but

Quoted message said:

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

I would like to make a few dishes that call for condensed canned soups,

but

Quoted message said:

Quoted message said:

they are so salty. I know making my own cream soups would be fine, but

they

Quoted message said:

Quoted message said:

wouldn't be thick like canned. My senior brain just can't figure out

how to

Quoted message said:

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

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

Quoted message said:

Quoted message said:

to
compensate without adding a starch thickener. Any other methods?

Unless you are completely eliminating salt, you might want to try

Campbell's

Quoted message said:

Healthy Request condensed soups - they have about half the salt as

regular

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Sun 02 Dec 2007 06:53:18a, biig meant to say...

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to make a few dishes that call for condensed canned soups,

but

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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