|
Post by disneypal on May 3, 2022 20:40:17 GMT
I never really thought to wonder why soup was sold condensed. This was explained on "The Food That Built America" - I had wondered that too. If they condensed the soups, they could put it in smaller tins, thereby saving a lot of cost in materials, storage and shipping. This also allowed them to sell the product cheaper to the customer. Thereby, the customers would buy more product, because it was affordable.
|
|
|
Post by jenjie on May 3, 2022 20:56:38 GMT
I never really thought to wonder why soup was sold condensed. This was explained on "The Food That Built America" - I had wondered that too. If they condensed the soups, they could put it in smaller tins, thereby saving a lot of cost in materials, storage and shipping. This also allowed them to sell the product cheaper to the customer. Thereby, the customers would buy more product, because it was affordable. So smart! And now some companies sell soup with the water added for probably twice the price.
|
|
|
Post by Kate * on May 3, 2022 21:04:38 GMT
Interesting history of the Campbell soup family, Lexica. How funny to check in on the pea board to see this thread just as I have been unpacking boxes of cookbooks. Here is a Campbell’s cookbook (revised 1970) found in the stash, given to me by a relative. She had a paper clip and check mark marking only one recipe, ‘Smothered steak roll-ups’. I can remember chicken noodle and tomato soup growing up, but not any “cream of” until later as a adult. I used them many years ago for recipes. Hmm, pot roast, crab dip, Italian crock pot chicken come to mind.
|
|
|
Post by melodyesch on May 3, 2022 21:34:09 GMT
I have never had a “cream of” soup as regular soup. I don’t have too often but occasionally will make a chicken and rice casserole with cream of mushroom and cream of chicken. My MIL had a recipe to make it from scratch but it’s something I use as a time saver when I don’t want to actually COOK something else.
|
|
msliz
Drama Llama
The Procrastinator
Posts: 6,419
Jun 26, 2014 21:32:34 GMT
|
Post by msliz on May 4, 2022 0:26:00 GMT
As a child, one of our favorite lunches was 'cream of mushroom soup on toast'. Sounds disgusting, but it's really good. I have done this as an adult, more like cutting a piece or two of toast into small squares and putting it in the soup (as I go). It's been years since I've had it, but it's great comfort food and really nostalgic for me. I haven't eaten any of the others as actual soup. There were years when I was growing up when I had lots of different gravies and sauces on toast for suppers. Since the chipped beef on toast was affectionately called sh*t on a shingle, we dubbed the cream of chicken on toast chicken sh*t on a shingle.
|
|
|
Post by littlemama on May 4, 2022 0:28:45 GMT
My brother used to eat cream of mushroom. I believe Ive had cream of asparagus and the cheddar cheese (?) soup.
|
|
|
Post by littlemama on May 4, 2022 0:30:15 GMT
As a child, one of our favorite lunches was 'cream of mushroom soup on toast'. Sounds disgusting, but it's really good. I have done this as an adult, more like cutting a piece or two of toast into small squares and putting it in the soup (as I go). It's been years since I've had it, but it's great comfort food and really nostalgic for me. I haven't eaten any of the others as actual soup. There were years when I was growing up when I had lots of different gravies and sauces on toast for suppers. Since the chipped beef on toast was affectionately called sh*t on a shingle, we dubbed the cream of chicken on toast chicken sh*t on a shingle. In our house creamed chipped beef on toast and creamed hamburger on toast were both called "stuff on a shingle"- my mom didnt swear in front of us when we were little. I always hoped it was the chipped beef.
|
|
|
Post by cakediva on May 4, 2022 0:37:10 GMT
Cream of mushroom & tomato are a regular soup option for me - and only mixed with milk, never water. DH was a tomato soup/water kind of guy but I’ve changed his ways!
|
|
Jili
Pearl Clutcher
SLPea
Posts: 4,366
Jun 26, 2014 1:26:48 GMT
|
Post by Jili on May 4, 2022 0:58:49 GMT
As a child, one of our favorite lunches was 'cream of mushroom soup on toast'. Sounds disgusting, but it's really good. I have done this as an adult, more like cutting a piece or two of toast into small squares and putting it in the soup (as I go). It's been years since I've had it, but it's great comfort food and really nostalgic for me. I haven't eaten any of the others as actual soup. There were years when I was growing up when I had lots of different gravies and sauces on toast for suppers. Since the chipped beef on toast was affectionately called sh*t on a shingle, we dubbed the cream of chicken on toast chicken sh*t on a shingle. I still make this once in awhile. I doctor a couple of packages of Stouffers chipped beef with onions, celery, & seasonings & serve over toasted pumpernickel. My family loves it.
|
|
|
Post by lesserknownpea on May 4, 2022 4:44:38 GMT
I never really thought to wonder why soup was sold condensed. To me, It’s just always been. Dh ate cream of chicken straight from the can. As in, open the can and stick a spoon in. Not my cup of tea (soup). I used to do this when pregnant. My favorite was cream of celery. I also loved mushroom. and those soups, bought when on sale, used with pasta and either tuna or ground beef, really helped me put food in front of my kids when they were small and we were poor. as kids, we definitely ate them as soup. I haven’t consumed any of them in several decades, but I still have a soft spot for the memories of using them as comfort food.
|
|