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From: reid@glacier.ARPA (Brian Reid)
Newsgroups: net.cooks
Subject: Re: Campbells Creamy xxxxxx Soups
Message-ID: <3142@glacier.ARPA>
Date: Tue, 14-Jan-86 03:42:51 EST
Article-I.D.: glacier.3142
Posted: Tue Jan 14 03:42:51 1986
Date-Received: Wed, 15-Jan-86 08:19:34 EST
References: <2b415ece.917@apollo.uucp> <11399@ucbvax.BERKELEY.EDU>
Reply-To: reid@glacier.UUCP (Brian Reid)
Organization: Stanford University, Computer Systems Lab
Lines: 25


I've always found Campbell's soups to be quite acceptable, though certainly
not dinner-party quality. After reading all this stuff on the net about
Campbell's Creamy xxxxxx Soups I went out and bought a can of Creamy
Broccoli and a can of Creamy Asparagus.

I was horrified by the Creamy Asparagus soup--there is something chemically
the matter with it. It tasted of zinc and selenium and sulfur and volatile
acids, like the worst kind of canned vegetables. I was unable to repair it
with any amount of doctoring.

The Creamy Broccoli soup was not awful, like the asparagus. It certainly
wasn't as good as ordinary Campbell's soups, and was significantly more
tasteless than the Lipton's International dried broccoli soup, its
marketplace competitor. I found that by simmering some frozen broccoli in
it, and adding some sauteed onions and a little sherry, I was able to turn
it into a respectable soup: its errors seem to be errors of omission and not
of comission.

I don't plan to buy any more of these creamy soups. I think I can do a lot
better by making a dilute Cream of Mushroom from the red and white can and
adding some frozen broccoli and some onion and garlic.
-- 
	Brian Reid	decwrl!glacier!reid
	Stanford	reid@SU-Glacier.ARPA