In article >,
Virginia Tadrzynski > wrote:
>Okay, since every topic has grown legs and run amok in this newsgroup, how
>about we expand upon the r.f.c. 'myth' that NO ONE uses canned soup in
>ANYTHING.
>
>For those of you 'purists' who actually DON'T use it, please avert your eyes
>and move on to the next topic. For those of you who openly admit to using
>it, or those who swear they don't but toss it in during the middle of the
>night in a thunderstorm while the wind and the hounds are howling out
>doors.....this thread is for you.

My "canned soup" supplies a

progresso chicken rotini - emergency cold supply
lentil soup (progresso's or similar) - earthquake
swanson's less sodium chicken broth - for cooking
swanson's vegetable broth - ditto
campbell's less sodium cream of mushroom - in case I get a hankering to
make my mom's tuna noodle casserole. Yes, I know how to make white sauce
but then it would NOT BE MOM'S .

I always get the less-salt kind because otherwise, yow. I can't eat
Campbell's chicken noodle, the "I got it when I was sick" soup of my
childhood, because GAAAH TOO MUCH SALT.

Charlotte
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