Print Recipe

Souper Gravy



  • 1 (10 1/2 ounce) can condensed cream of celery, chicken, mushroom or golden mushroom
  • 1/4 to 1/3 cup water
  • 2 to 4 tablespoons drippings or butter


  1. When preparing gravy for roast or fried meat, remove meat from pan and pour off and measure drippings.
  2. Pour can of soup into pan; stir well to loosen browned bits.
  3. Blend in water and drippings for thickness desired. Heat, stirring often.
  4. Serve with fried or roasted chicken, roast beef, roast pork, pork chops, hamburgers or baked ham.

Makes about 1 1/2 cups gravy.

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