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From: figmo@lll-crg.ARpA (Lynn Gold)
Newsgroups: net.cooks
Subject: Re: Campbells Creamy xxxxxx Soups
Message-ID: <1179@lll-crg.ARpA>
Date: Sun, 12-Jan-86 03:46:28 EST
Article-I.D.: lll-crg.1179
Posted: Sun Jan 12 03:46:28 1986
Date-Received: Mon, 13-Jan-86 01:13:07 EST
References: <2b415ece.917@apollo.uucp>
Organization: Lawrence Livermore Labs, CRG, Livermore Ca
Lines: 28
Summary: Ick!

Forgive me, but I don't see how anyone can bring themselves to eat the
stuff that Campbell's calls soup.  Their soups in general are high in
sodium, and all the ones I've been subjected to (growing up in south
Jersey near the Campbell's plant causes one to be subjected to their
products alot) had the same funny taste to them.  Their pasta was
always too mushy, too.

As for me, if I want soup, I either buy it "homemade" from a restaurant I
trust, make a big batch and freeze the rest in individual servings, or
make a soup that's easy to crank out in 45 mins or less.

Speaking of such recipes, here's one given to me by a Lebanese grocer
in Philadelphia's Italian Market:

		Lebanese Yellow Lentil Soup
		---------------------------

Saute some chopped onion -- enough to comfortably cover whatever size
saucepan you are using to make the soup -- in 1-3 T butter until limp.
Add yellow lentils and water at the ratio of 1/3 c. to 1/2 c. lentils to one c.
water for the volume of soup you want (depending upon how thick you want
it), bring to a boil, and simmer until lentils have cooked (20-40 minutes).
Add salt and pepper to taste, and enjoy!

For a variation, try browning the butter before adding the onions.

--Lynn Gold
...lll-crg!figmo