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Hi all,
When making a recipe that calls for a can of Cream of Chicken soup (usually
meaning Campbells) and then some liquid.....how do you adjust the recipe when
you make your own soup?
I make the Cream soup from Bette Hagman's recipe book, which of course is
not condensed. So how would you change a recipe that calls for one can of
soup and then 1 and 1/3 cups of water? Sometimes I have even doubled the amount
of the soup I put in to give the recipe more body and flavor (especially my
potato-cheese casseroles).
Bev
Mansfield, OH
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