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View Poll Results: Cream of _ soup, will it be used in a recipe?
I don't purchase "cream of" soups. 12 17.14%
I buy it, but only eat it as soup, never in recipes 2 2.86%
I buy it, sometimes in recipes, mainly as soup 8 11.43%
I buy it, mainly for recipes, sometimes as soup 9 12.86%
Almost always in recipes (over 90%) 39 55.71%
Voters: 70. You may not vote on this poll

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Old 10-07-2008, 08:48 PM
 
Location: Independence, MO
543 posts, read 2,175,913 times
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Canned cream soups have alot of salt, so I try to use them as little as possible. The only cream soups I have eaten as soup are what I make, never from a can.
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Old 10-07-2008, 09:12 PM
 
Location: mass
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I always have it on hand, never for soup, though.
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Old 10-07-2008, 09:53 PM
 
8,893 posts, read 4,317,375 times
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The only cream soup I eat as a soup is Tomato with a grilled cheese sandwich...
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Old 10-20-2008, 03:30 AM
 
Location: Near Devil's Pond, Georgia
424 posts, read 1,582,248 times
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Default Mixed bag

I generally like to make my own soups from scratch, BUT I do use some cream soups FOR soup and some for recipes (usually as a timesaver).

Cream of Tomato Soup...I actually enjoy this one as a soup and rarely use it in recipes.

Cream of Mushroom Soup...If not making my own I like this one as a soup, too, but I am also just as likely to use the cans on hand in recipes.

Cream of Celery Soup...I don't care for this one as soup, and use it occasionally in recipes.

Cream of Chicken Soup...I rarely eat this one as soup, so if I have it on hand it is most likely going into a recipe

Cream of Squash Soup (or whatever the Mexican Campbell's product is called)...I like this one as soup and have never used it in a recipe.
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Old 10-20-2008, 06:39 AM
 
Location: In a house
21,956 posts, read 22,712,419 times
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I have a variety of cream soups in my cupboard. I like to keep them on hand for a quick meal ingredient. Rarely do we have just soup it's almost always used as an additive for a dinner meal.
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Old 10-20-2008, 06:42 AM
 
Location: Somewhere out there...
3,663 posts, read 8,179,119 times
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I never eat it as soup, never have. I use it in hotdish. I always have cream of mushroom on hand, sometimes cream of celery or chicken. I don't consider cream of tomato to be a cream soup, but I do use it in hotdish and as a soup.
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Old 10-20-2008, 11:56 AM
 
1,543 posts, read 3,531,697 times
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there are always a couple of cream soups in my pantry, mushroom for whatever I decides needs it (my family knows my passion for mushrooms, accuse me of having mushrooms in my breakfast cereal - worng!), chicken and celery. have several "lunch" dishes I make for a week's worth of lunches. I know the sodium is high in cream soups, but I cut most of the soups with homemade chicken broth. I even use the broth to cook rice, steam veggies, make sauces, anything I'd put water in, use the broth. It's got limited salt so cuts down the saltiness.
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Old 10-20-2008, 12:04 PM
 
Location: Fruita, CO
849 posts, read 1,836,739 times
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I usually have a few cans of cream of mushroom and cream of chicken soups in my pantry also, but after I discovered the home made dry mix, I find myself using that more. It's a lot cheaper for sure and tastes good.
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Old 10-20-2008, 09:42 PM
 
1,285 posts, read 3,941,015 times
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Although they probably are wonderful in recipes, the just the thought of them make me feel queasy! Then again, I am a weirdo when it comes to my food (despite my size!).
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Old 10-21-2008, 10:56 AM
 
Location: Durham
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Quote:
Originally Posted by nikkzone View Post
...but after I discovered the home made dry mix, I find myself using that more. It's a lot cheaper for sure and tastes good.

OK, stop - back up...dry mix?

Doesn't anyone make anything from scratch?

Take a quarter stick of butter, melt it in a small pot. This will be your roux.

In another pot, start heating up 3 cups of milk.

Chop up a handful of washed mushrooms. I like very small pieces - do whatever you like. Sautee the mushroom pieces in some butter and salt until soft.

When your roux butter is melted, with the heat on medium, get a whisk and start whisking in flour, a bit at a time, until you've got no lumps and a paste texture. Keep whisking it, watching the color go from white to yellow to light tan to tan. Take off the heat. Stir is the mushrooms, and then slowly mix in the hot milk, whisking as you add it. Hooray, cream uf mushroom soup.

10 minutes, max. No additives, you control the sodium, all fresh - easy!
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