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I've got Imagine Creamy Mushroom Soup, it's already a liquid, 1
litre/quart tetra pack.  I would like to make a creamier sauce for my
meatballs (to be served at my wedding).

As I have always been a "by the book chef" I would like input from those
of you on the list that seem to have more experience than myself.

I thought I could maybe use half and half cream (cereal cream) or heavy
cream (whipping cream) to thicken it and make it creamier but I don't
know how to go about doing that.  I am also sauteing fresh mushrooms for
the sauce as the Imagine soup is just a broth.  Don't worry about the
calories as this is a special day and to me it doesn't matter for the
one day.

If I have to thicken with flour/starch these are the ones I keep on
hand, brown rice, white rice, sweet white rice, tapioca starch, potato
starch, corn starch.

Any tips and suggestions will do but easy and already kitchen tested
would be the best

The wedding is on Feb 11 so hopefully I will get tips before the 6th so
I can practice.

Thanks

KAREN BULMER
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