I have, on occasion used canned soup, but "cream of..." soup is pretty basic: a roux (fat and flour) broth, seasonings, "stuff" (chicken, sweet peas, and carrots in this case) and add the heavy cream at the end. When I'm serving this over biscuits, I use less broth and thicken it up quite a bit...I might throw in a dash of worchestershire (sp?) sauce for a kick, too.

Blessings,
Lenora
"...if woman's work is never done, why bother about how much of it [isn't] getting done at any given moment?"
~ Claire Fraser in The Fiery Cross by Diana Gabaldon