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Subject:
Cream Soup
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Date:
Mon, 4 Oct 2004 21:05:04 EDT
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<<Disclaimer: Verify this information before applying it to your situation.>>

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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