On Thu, 11 Dec 2014 17:37:58 -0500, Dave Smith
> wrote:

>On 2014-12-11 10:28 AM, jmcquown wrote:
>
>> My grandmother and my mother (and occasionally I) cook ground beef &
>> make a gravy using the drippings and add just little water and lots of
>> salt & pepper. Served over mashed potatoes. There was no canned soup
>> involved. It's how they stretched a meal. Quite tasty, too!
>>
>> Campbell's was at one time a good soup. They've changed it too much
>> over the years.
>>
>
>I blame Campbells for my lack in interest in soup. We used to come home
>for lunch, which was often soup and sandwiches and almost always canned.
>My mother was not a soup maker. Campbells was better than the
>competition, but it just never rang bells for me. It took a lot of
>fresh made soups in restaurants to make me appreciate that soup can be
>good.

Restaurant soup is #10 cans of Campbells (usually generic/store
brands) that they doctor with leavings. Soup is like ground meat, the
ONLY way to know what/who is in it is to make it yourself.