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Old 03-27-2018, 02:42 PM
 
5,341 posts, read 6,493,657 times
Reputation: 6107

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Quote:
Originally Posted by Nomadicus View Post
Have you tried Golden Mushroom with beef tips over brown rice? No other salt needed.
An un song hero of the Soup world IMO

One of my Favorites !

MEATLOAF

1 & 1/2lb. of quality ground beef ( 80/20 )
1 Packet Lipton's French onion soup ( powder mix )
1tsb of Fresh Ground Black Pepper
1/3 cup of bread or panko crumbs
1 small can of everyday mushrooms
1 can Golden Mushroom Soup

Mix beef, crumbs, mushrooms, pepper & soup mix, place in a container with plastic wrap
directly on the product and then on the holding dish and let
it sit for a minimum of 4hrs. in the refrigerator.

Transfer to a Meatloaf pan ** DO NOT PACK INTO THE PAN **
then let it get to room temperature, While Pre-heating oven to 400 degrees.

Place Meatloaf into oven, uncovered for 12min then lower the temp to 350 degrees.

Bake an additional 50min. uncovered, then drain the grease, cover the meatloaf the the Golden
Mushroom soup ( DO NOT ADD WATER ) and return to the 350 degree oven until the
soup looks like a glaze ( 10min ) remove from oven and drain grease, let it sit for 5min.

I always seem to have enough ( Gravy, Sauce ) to dab over the meatloaf
and to pour over some Idahoan buttery flavored instant mashed potatoes

The only other Campbell soup allowed in my house is Tomato

In a sauce pan I'll add 2tsb of Olive Oil and a 1/2 Onion Diced
heat until the onions become translucent add soup from can with
a 1/2 can of whole milk and 1/2 can of half & half then heat as directed.
My favorite with a grilled cheese sammy or club crackers.
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Old 03-27-2018, 02:51 PM
 
5,112 posts, read 3,380,508 times
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Quote:
Originally Posted by arwenmark View Post
I use Cambells cream of asparagus soup every day and I notice more salt but also no consistency between cans. Also I Really miss their Scotch Broth which they no longer make.
You use it every day? In what way?

I used to enjoy the Scotch Broth as well.
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Old 03-27-2018, 03:00 PM
 
21,654 posts, read 12,695,360 times
Reputation: 36485
I still like the Cream of Mushroom soup (again, I eat these as soups; not recipe ingredients), but just noticed the appallingly high fat content and what accounts for it... The second ingredient is vegetable oil. I don't remember that, either! And yes; Scotch Broth (with barley and mutton) was amazing.
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Old 03-27-2018, 03:09 PM
 
Location: South Carolina
14,785 posts, read 23,988,140 times
Reputation: 27091
I use cream of celery in my scrambled eggs and ladies and gents let me tell you that is some mighty good stuff and I love it . also regarding scotch broth I wonder why they don't make that any more ?
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Old 03-27-2018, 03:53 PM
 
17,379 posts, read 13,142,108 times
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Quote:
Originally Posted by otterhere View Post
Has this gone downhill in recent years? I don't remember it tasting quite this...salty, greasy, and overall gross! And it's not because my palate has improved, because I still enjoy all my other junky food, and Campbell's soup was never that.
It has been salty, greasy and overly grose since I was a kid over 60 years ago

No way in Hell would I eat any non-homemade soups
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Old 03-27-2018, 04:05 PM
 
Location: Southern MN
11,951 posts, read 8,278,885 times
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A little cream of celery is also a good "secret" ingredient in string beans.

Back in the Seventies or early Eighties they came out with the new, improved cream of mushroom and it was plain to me that it was an inferior product when compared to the earlier one. I've scarcely forgiven them for that. All those Minnesota hot dishes, ya know.
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Old 03-27-2018, 04:08 PM
 
Location: Covington County, Alabama
259,023 posts, read 90,315,976 times
Reputation: 138557
Quote:
Originally Posted by Lodestar View Post
A little cream of celery is also a good "secret" ingredient in string beans.

Back in the Seventies or early Eighties they came out with the new, improved cream of mushroom and it was plain to me that it was an inferior product when compared to the earlier one. I've scarcely forgiven them for that. All those Minnesota hot dishes, ya know.
Again spot on. Cream of Mushroom is not what it used to be. I suspect a lower fat content. The almost fat free is not up to par for using with green beans.
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Old 03-27-2018, 04:10 PM
 
21,654 posts, read 12,695,360 times
Reputation: 36485
Quote:
Originally Posted by mike1003 View Post
It has been salty, greasy and overly grose since I was a kid over 60 years ago

No way in Hell would I eat any non-homemade soups
And then there are the soup snobs...
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Old 03-27-2018, 04:41 PM
 
Location: The South
7,469 posts, read 6,203,783 times
Reputation: 12965
I like Cambells New England Clam Chowder and Manhatten Clam Chowder. We will eat the Cambells Chicken and Rice if we have a cold. However , it ain’t like it used to be. Very very little chicken and I think they have started adding carrots ,probably as a substitute for the chicken. Progresso makes the best potato soup.
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Old 03-27-2018, 04:50 PM
 
Location: Los Angeles, CA
505 posts, read 498,892 times
Reputation: 1226
When I eat canned soup, it's usually Progresso. I noticed Campbells is much more broth than soup.
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