Personally, I just make a cream sauce from scratch if I have a recipe that calls for creamed soup--even cheaper than the canned stuff, and way, way better for you. And you can get non-hydrogenated shortening now, made with very healthy palm oil, though I usually use unrefined coconut oil myself, or even better, lard, which comes "free" (not really but it's usually thrown away) with the pig we get each year.

But not everyone cooks like that.

Lynn Siprelle, Editor