Quick and Easy Gravy Made with Canned Mushroom Soup!
This mushroom gravy recipe is great when you're strapped for time and need a quick fix. But it's also great for all of the other times - when you just want a great tasting gravy!
I wish to point out before offering the instructions, that you can blend out the small mushroom chunks which exist in canned condensed mushroom soup. This will create a smoother gravy. But of course only if you feel a need to do so. I do this at times.
If you choose to reduce, or break down the lumps entirely; you take a small hand blender and blend the condensed mushroom soup in a mixing bowl prior to heating. This is awkward, be careful not to fling it all over your kitchen.
No doubt you can do the same in a blender, but much of it would stick to the sides of the jar. You can blend out all of the chunks, some of them, or none at all - the choice is yours.
Keep in mind that for the ingredients listed below, you won't need the liquids in the full amount stated. This is because each one of them, including sour cream will cause the gravy to thin. I wouldn't recommend adding a total of more than 1 oz of any one or any combination of them. Also, realize that one can of soup makes a relatively small amount of gravy, so use additional cans as necessary.
- 1 can of condensed mushroom soup, Campbell's is recommended.
- Up to 1 ounce of water, optional.
- Up to 1 ounce of milk, optional.
- Up to one ounce of sour cream, optional.
- 2 ounces of canned and drained or sauteed (ahead of time) mushroom pieces, optional.
- To taste, chives, optional.
- To taste, soy sauce or powdered beef base, optional.
The quick breakdown of this recipe is as follows: Place the contents of one can of mushroom soup in a pot. Campbell's is recommended as you can rest assured that it will be thick enough for the purpose. Heat until you can determine the consistency.
Once you can see how thick or thin the condensed soup is, add your chosen amount from each of these ingredients: water, milk, and sour cream. You may not feel it necessary to add anything at all.
At times I find that half an ounce of water is all I'll choose to add. If you haven't used this gravy recipe before, you will need to commit to memory that when you heat mushroom soup it gets significantly thinner, so avoid the temptation to add any other liquid ingredients prior to heating it. When you do add the liquids, it will most likely have more of a thinning effect on the gravy than you expect, so exercise moderation, and know that less is more.
Once you have added from those ingredients, taste test and decide if the gravy needs more flavor intensity. If so, add a dash of soy sauce or a light sprinkle of powdered beef base. I recommend soy sauce for ease.
If you wish you can add chives and/or mushrooms. If you are planning to use fresh mushrooms, sauté them in advance; if you add canned mushrooms, drain them in advance. If you are serving this with any meat product whatsoever, be aware that you can add meat drippings for flavor.
Obviously if you were wanting to serve it with chicken or turkey you would substitute soy sauce or beef base with powdered chicken base for any necessary flavor intensity.
If serving with pork, for any required flavor enhancement, I'd recommend you use powdered chicken base and powdered beef base half and half.
To reiterate what I have already stated, mix any of those ingredients in small amounts into the condensed soup. Be sure that you don't overdo it with one; for example you don't want to make it so runny with water that you can't add a dash of milk if you want to.