For mushroom soup I always use whole milk and serve with a dash of cream in the bowl if its not *quite creamy enough. Note, we don't drink skim or 2% (well, I don't drink ANY! lol!!)
You could sub in some canned milk for the cream - say, 1/2 milk and 1/2 canned (condensed). Not sweetened condensed! lol!
GL, I'm sure it will be lovely. Save me some!
Kirsten Peterborough, Ontario
RESOLUTELY RENEGADE against ennui and instant gratification. Working to be fit, strong and healthy so I can ditch the forever tired feeling, free myself from chronic pain and have the energy to go out and LIVE life as exuberantly as I possibly can.
I'm going to head to the store in the early a.m. so I need some help! I'm making a mushroom soup and it calls for 2 c. of heavy whipping cream...ACK! What can I use in its place? Milk? will it be creamy enough?
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