Originally Posted by Chief Longwind Of The North
I would make the cream of wheat first, to get the texture right, and use milk as the liquid. Very little seasoning would be required as the soup has enough salt in it. Make the cream of wheat a little runny by adding extra milk after it's cooked. Then add the cream of mushroom soup.
Hope this helps.
Seeeeeeeeya; Chief Longwind of the North
Since I can't remember how Mom made hers, I'll try both methods.
After all, the ingredients are cheap, and the results, hopefully, will still be edible.
There is also the possibility that she didn't reduce the condensed soup at all or used less water/milk when mixing it with cream of wheat. Other variables to consider.