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If you're looking for something with the glue power of a cream soup, without the same salt level, consider making a white sauce (aka. b├ęchamel). It's a cooked mix of butter, flour and milk (possibly with some seasonings, like nutmeg or black pepper).


You need to add bulky things with no salt, so that it'll average out to a saltiness you're okay with. Although cream of mushroom soup sounds like a nice easy way to add some goopiness, it's probably pretty salty. If you can find low- or no-sodium soup, that'd be a much better choice. That kind of thing might be easier to find in fancy/organic/"healthy" ...

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