On Apr 27, 2:12*pm, Mark Thorson > wrote:
> Mike in Arkansas wrote:
>
>
> I've noticed the texture of Campbell's Cream of Chicken soup
> has changed such that it's no longer suitable for making
> creamed spinach. *I have to buy a generic store brand for that.
> I think they replaced most of the cream with thickeners.

It's had thickeners for many years. Never much real cream in there.
>
> Isn't it a shame when a company cheapens a product while
> relying on their previous reputation for quality to sell it?
> Wolfgang Puck's brand of spicy chicken pizza was that way.
> When it first appeared, it was fantastic (for a frozen pizza).

Wolfgang Puck's "cream of" soups are made with non-dairy creamer
(Coffee Mate). They have been for years.

--Bryan