Condensed soups

biig said:

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
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Quoted message said:

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" <[email hidden]> wrote in message
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Quoted message said:

biig said:

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
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> 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,

Quoted message said:

Quoted message said:

Quoted message said:

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

fine,

Quoted message said:

Quoted message said:

Quoted message said:

>> 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

Quoted message said:

Quoted message said:

Quoted message said:

> 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 <[email hidden]>, "biig" <[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 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

Dave Smith 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?
Tia...Sharon

Vegetable gums like guar, carrageenan, etc.
http://www.premcemgums.com/products/guar_gum.html?gclid=CI3uvebHipACFSEvQQod0DKopA

Quoted message said:

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...

Quoted message said:

Dave Smith 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? Tia...Sharon

Vegetable gums like guar, carrageenan, etc.
http://www.premcemgums.com/products/guar_gum.html?gclid=CI3uvebHipACFSEvQ
Qod0DKopA

Quoted message said:

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" <[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

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 said:

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!

The message <[email hidden]>
from Wayne Boatwright <[email hidden]> contains these words:

Quoted message said:

Actually, the tomato soup cake is pretty good, as are the chocolate cake
made with beets and the chocolate cake made with sauerkraut.

The best chocolate cake I've ever tasted, was made with courgettes
(zucchini)....and I never got the recipe (sob)

Janet

"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

Just make a veloute. That's what the soup is supposed to substitute for,
anyway.

Wayne Boatwright said:

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.

I think many of these things were the result of inventive cooks trying to
serve tastey, nutritious and filling meals while constrained by shortages of
many ingredients, such as sugar and fat. Whether from the shortages of the
Depression or WW2, many women showed genius in making-do with what they had.

There were many cookbooks (for example How to cook a wolf, The Wartime
Cookbook and 300 Sugar Saving Recipes), from the war years on how to put
together a meal from what was available. Cakes made with Coca-Cola or 7-UP
as the sugar source, plentiful garden items (such as beets and carrots)
substituted for unavailable items. As I recall, Campbell's condensed tomato
soup is a bit sweet and can be used to sweeten and moisten a cake, when
sugar and fat are in short supply.

Also, there a just so many ways to get a family to eat beets; then, you have
to start hiding them in places where they wouldn't be suspected. Putting
them in something was one way to get the nutrition into the bodies of people
whose mouths were sick and tired of beets. Zuchinni bread, same story.

--
Change Cujo to Juno in email address.

In article <[email hidden]>, "biig" <[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

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

In article <[email hidden]>,

jmcquown said:

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

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

In article <[email hidden]>,

jmcquown said:

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

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" <[email hidden]> wrote

Quoted message said:

"jmcquown" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

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 🙂

Quoted message said:

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