In article >,
Mark Thorson > wrote:

> I don't know about the tomato soup, but Campbell's
> totally screwed up the cream of chicken soup.
> All I ever used to buy it for was making creamed
> spinach, and now it can't be used for that.
>
> Fortunately, there are some generic/store brand
> cream of chicken soups that are copies of the
> old Campbell's cream of chicken. Those soups
> work fine for making creamed spinach.

Re-post from the late Pastorio:

Pastorio's Cream of "Anything" soup.

This is a basic formula for any cream soup. It's roux-based and cream
gets added at the end. It can be made with milk, and I've seen it that
way, but the richness of cream just makes it better.

1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound of "anything" (see below)
1 pint heavy cream

Saute the onion and celery in butter in large saucepan or small stockpot
until sweated. Add flour, stir in well and cook for about 5 minutes.
Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
cream, correct/add seasonings. Leave chunky or puree with wand or
countertop blender. Serve.

"Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower,
artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
whatever... Or some interesting combination. Also can add rice or pasta
to extend. Cheeses. A little chopped bacon. Substitute part lard or
bacon fat for the butter. Olive oil instead. Yogurt for part of the
cream (in which case, add more butter).

Pastorio

(Kat's note, I'll bet this'd work for tomato too. :-) )
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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