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Personally, I'd try a splash of a good dry red wine
Yes, or white....depending on recipe. If I use butter to saute mushrooms, then add a tablespoon or so of crm of mushroom soup, I always add some dry white wine...very tasty in just a couple of minutes.
The food industry has been compromising for decades now, resorting to tactics that increase profits at the loss of quality and nutrition. The toying and tampering will continue unless people speak out in large numbers and/or shift to completely different products more outside the industrial realm. Beware of the huge monolithic food corporations, who are nearly always the worst offenders.
Do research. All food is not created equally. Read Pollan's book "The Omnivore's Dilemma" or one similar. Get educated as to what you're actually sticking in your body.
I haven't bought more than two cans of Campbells' for decades. The only exception is I use mushroom as a base and it's often the only brand available. Their soup base is different today, but like Kraft products, whose sales go UP in a bad economy, CS is directed to the bottom of the buyer food chain. So it's no surprise.
Take a trip to Europe, especially Holland, and your taste buds will awaken from a decades long sleeep. When you eat that processed American crap for years your brain begins to think it's "normal" and "food". It's not.
I make Campbell's Cream of Mushroom and Tomato with whole milk only; never water. Maybe I should try sour cream to cut the sweetness?
Wow, I like the sour cream idea, never thought of that - I can imagine that it would cut down on the sweetness due to the tanginess of the sour cream and plus you get that nice texture, too without getting the full fat content from using heavy cream.
Used to eat it a lot particularly their vegetable soup but then my kidneys started to fail and my nephrologist told me to cut out salt,reading the nutritional info on a can of Campbell soup was eye opening as far as salt content was concerned.
Wow, I like the sour cream idea, never thought of that - I can imagine that it would cut down on the sweetness due to the tanginess of the sour cream and plus you get that nice texture, too without getting the full fat content from using heavy cream.
I haven't bought more than two cans of Campbells' for decades. The only exception is I use mushroom as a base and it's often the only brand available. Their soup base is different today, but like Kraft products, whose sales go UP in a bad economy, CS is directed to the bottom of the buyer food chain. So it's no surprise.
Take a trip to Europe, especially Holland, and your taste buds will awaken from a decades long sleeep. When you eat that processed American crap for years your brain begins to think it's "normal" and "food". It's not.
maybe it isn't just the American taste buds that have been trained to think processed foods are normal, maybe it is other countries as well. Not to mention not all of depend on processed foods. Do we use them for convenience from time to time? Of course, just like people throughout the world, do we depend on them for our food source all the time? NOPE. Many of us, especially on this board cook 75% of the time from scratch.
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