<<Disclaimer: Verify this information before applying it to your situation.>> 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 Systems Analyst Phone: (780) 482-8660 Information Systems Pager: (780) 445-1320 CAPITAL HEALTH Fax: (780) 482-8110 EDMONTON, ALBERTA E-mail: [log in to unmask]