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I have a recipe that calls for 1 can each of condensed cream of chicken soup
and cream of mushroom soup - undiluted. The soups just get mixed with other
ingredients and baked in the oven. I have Bette Hagman's book and recipe for
cream soup - but I don't think it's thick enough or considered the same as
undiluted, condensed cream soup. Any suggestions?
Thanks!
Amy
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