Quick and Easy Gravy Made With Canned Mushroom Soup - Delishably - Food and Drink
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Quick and Easy Gravy Made With Canned Mushroom Soup

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GwennyOh has a wide range of interests and loves to read; it seems she knows a bit about virtually everything.

Gravy Made With Canned Mushroom Soup

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!

You can get rid of the small mushroom chunks by putting the soup in a blender and letting it blend for a minute or so. This also creates a smoother gravy. But of course, only if you feel the need to do so. Sometimes I do this; sometimes I don't. You can blend out all of the chunks, some of them, or none at all—the choice is yours.

Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

One batch serves 2 people

Be Mindful About the Amount of Liquid

You won't need the full liquid amounts for the ingredients listed below. That is because each one of them, including the sour cream, will thin the gravy. I wouldn't recommend adding a total of more than 1 oz of any one or any combination of them. However, you can always adjust the consistency according to your preferences. Also, 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

  1. Place the contents of one can of mushroom soup in a pot. I recommend Campbell's because it's always thick. Heat until it's heated through. Then you'll know what its consistency is.
  2. Once you can see how thick or thin the condensed soup is, add however much water, milk, and sour cream suits your tastes. You may not feel that it is necessary to add anything at all.
  3. 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, it's important to remember that the condensed soup thins considerably once it heats up. 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. Exercise moderation, and know that less is more.
  4. Once you have added those ingredients, taste test it and decide if the gravy needs more flavor. If so, add a dash of soy sauce or a light sprinkle of powdered beef base. I recommend soy sauce because it's easier.

Enhancing the Flavor

  • Add Fresh Mushrooms: 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.
  • Add Meat Drippings: If you are serving this with any meat product whatsoever, you can add meat drippings for flavor.
  • Use Chicken Flavoring: If you were serving the gravy with the chicken or turkey, you could substitute soy sauce or beef base with powdered chicken base.
  • Use Chicken and Beef Flavoring: If serving with pork, I'd recommend you use powdered chicken and beef base, use half a desired portion of each.

Tips for Success

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.

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Questions & Answers

Question: Can I make this recipe in a slow cooker?

Answer: Absolutely! You certainly can. You could heat it in a slow cooker or leave it sit to serve gravy for a group event; or otherwise, you could add it to a stew, cooked meatballs, or what have you. There is no end to what you could, in fact, use it for.

Comments

wiserworld on March 07, 2020:

These look so tasty! Thanks for sharing :)

Kelleen Reagan on October 19, 2018:

Great

Mister Cleaner from Atlanta, GA on August 17, 2018:

OMG.....I love mushroom gravy. Just give it to me on some buttermilk biscuits!

moonlake from America on July 21, 2013:

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

GwennyOh (author) on June 05, 2013:

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

C E Clark from North Texas on June 04, 2013:

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 (author) on June 01, 2013:

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 from australia on June 01, 2013:

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.

peachy from Home Sweet Home on June 01, 2013:

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.