So, I've been pondering this for a while now.
Growing up, my mom primarily cooked two soups for me and my sister. One being Campbell's Tomato soup, using whole milk instead of water, and the other being Campbell's Bean with Bacon Soup, using whole milk instead of water.
Why whole milk? Because it tastes better. It makes the soup thick and creamy and absolutely delicious. The secret is to cook the soup on low (on about 3, for our current electric range, it takes a while though), and stir constantly. If done correctly, it comes out nice and thick, with an almost off-orange color, and an taste that defies description, it is a perfect example of savory. Add in a grilled cheese sandwich made with plenty of butter? And you've got a perfect meal for a winter time food coma.
The problem: Campell's, is doing something wrong.
For the last, oh say 5 years or so, I've noticed something. I would buy some cans of Bean with Bacon soup, and maybe a third of them would have a.....horrible, absolutely HORRIBLE, copper taste (and smell). I would open these cans, and immediately be able to tell it was an affected can, and would have to throw it out.
And it's been getting more and more common. I'm not sure what is going on over at Campbell's, but I no longer purchase their soup because of this. (last time I tried to buy some, I got three cans, all three tasted like copper)
The Question: Does anyone have a recipe for homemade Bean with Bacon Soup, made with cream or whole milk, instead of chicken stock or water?
Or could I make some homemade Bean with Bacon Soup (with stock), reduce it down, and then add milk and thicken that up?