I could swear those people who do the red label soups have made the low sodium more palatable by adding more sugar.
I've tried the low sodium twice now, and the sweetness is very obvious compared to the regular condensed adding whole milk.
For all you pantry cooks who have lazy moments and eat from a can, has anyone else noticed this?
I've tried the low sodium twice now, and the sweetness is very obvious compared to the regular condensed adding whole milk.
For all you pantry cooks who have lazy moments and eat from a can, has anyone else noticed this?