Cream Soups
Hi all - I’m trying to figure out how to make a few of my traditional
cassaroles. Most are chicken with some sort of cream soup and
veggies - my problem is the cream soup. Every brand in the store
had “modified food starch”. What is this and can I have it on P1?
Any thoughts on how to make a creamy cassarole if I can’t have the
storebought soups? (Our favorite is chicken with cream of broc. soup
with swiss cheese…)
Help!
:)Kim