re: Soups: Winter edition (also super healthy edition)

For daily cooking, evaporated milk is one of the few low-fat substitutions I will eat. In casseroles or soups where other liquids, such as broth, are also used, I can't detect the evaporated milk taste. I don't like the taste of it in some other things I've tried.

For "Cream of ....." Soups, I would probably use a white potato/low-sodium broth/evap.skim milk base rather than cream for dietary, not taste reasons.