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Quick and Easy Gravy Made with Canned Mushroom Soup!

Updated on June 16, 2016


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.

Article: How to make gravy with condensed mushroom soup.
Article: How to make gravy with condensed mushroom soup. | Source

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: One batch serves 2 people

***

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.


Ingredients

  • 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.


Instructions

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.

Article: How to make quick and delicious gravy from condensed mushroom  soup.
Article: How to make quick and delicious gravy from condensed mushroom soup.

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.

Enjoy!

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.

2.9 stars from 54 ratings of Quick Mushroom Gravy from Soup

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    • moonlake profile image

      moonlake 3 years ago from America

      This sounds good and fast way to make gravy. Voted up and pinned.

    • GwennyOh profile image
      Author

      GwennyOh 3 years ago from LaLa Land

      Mmmm, grated carrots, what a great idea! Love it. Thanks for taking the time to comment, Au fait.

    • Au fait profile image

      C E Clark 3 years ago from North Texas

      I bet you could add a few shredded carrots to this too. This recipe reminds me so much of a gravy I loved that I had in a restaurant up north when I still lived there. I've tried to make it but it just wouldn't come out quite right, but looking at your ingredients I think I now have the secret! Thank you for sharing this.

      Voted up and gave you 5 more stars!

      Congratulations on the 100 hubber score!!

    • GwennyOh profile image
      Author

      GwennyOh 3 years ago from LaLa Land

      Thank you for restoring my confidence travmaj. I began using this method of gravy preparation long ago and didn't know if anyone would appreciate the recipe or not. I was hoping that some would discover it through this piece; you have shown me that doubtlessly some will. :)

    • travmaj profile image

      travmaj 3 years ago from australia

      I am astounded - I had never thought of this - and it's so easy and I can think of heaps of times it will come in useful - thank you.

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      indeed a quick and easy mushroom recipe. I use Campbell, Vono mushroom soup usually the sachets rather than cans. Yes, these soups taste awesome with added ingredients and brings lots of positive remarks from the kids.

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