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'Ages ago, when I was a very young cook, cream of mushroom soup was a wonder. I could open a can and easily transform it into beef stroganoff, broccoli rice casserole, green bean casserole, you name it. My Taste of Home magazine came crammed with recipe after recipe featuring these condensed soups.
When I started transitioning to real food, the canned soups were among the first to go. I learned that it was almost as easy to make my own mushroom roux, and I never looked back.
I also didn’t think that any kind of an alternative existed out there. Last week, though, a reader emailed me asking me to decode the ingredients label on her go-to cream of mushroom soup: Pacific Organic Cream of Mushroom Soup.'
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Iam
Raju Al Nima
From
healtheverydays
Find out health informations update, beauty care,fitness energizing moves, easy recipes, expert tips, and advice on losing weight from healtheverydays
Find out health informations update, beauty care,fitness energizing moves, easy recipes, expert tips, and advice on losing weight from healtheverydays
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