Gravy Soup Recipes

1916 BASIC EASY GRAVY RECIPE USING CAMPBELL'S SOUPS

1916 Basic EASY Gravy Recipe Using Campbell's Soups image

Still good and easy but... Can you believe this recipe for using canned soups in recipes dates to 1916? Amazing. And we still use them today. The basic idea is to make a sauce or gravy from the soup, add leftover cooked meats and vegetables, and serve this over rice, noodles, potatoes, or toast. Recipe from Campbell's Soups.

Provided by Kathie Carr

Time 20m

Number Of Ingredients 3

Ingredients

1 can(s) (10 3/4 ounces) campbell's condensed cream of mushroom soup
1/3 c water (can substitute milk or white wine)
pepper as desired

Steps:

1. Make gravy in the pan you cooked the meat in. Drain grease. Scrape any bits of browned meat on bottom of pan and use in gravy. Heat the soup and liquid you are using in pan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add black pepper as desired. Serve this gravy over rice, noodles, or potatoes and cooked pork chops, beef, or chicke
2. VARIATIONS: Add one or more of the following: sauted mushrooms, onions, peas, minced garlic, carrots, or other vegetables.

SAUSAGE GRAVY SOUP

Sausage Gravy Soup image

This is something I came up with after viewing a bunch of soup recipes. My version is so good. If you love Sausage Gravy, you'll love this soup. a hot buttered biscuit goes well with this dish.

Provided by Lou6566

Categories Pork

Time 47m

Yield 8-9 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pork sausage (Preferably Bob Evans)
3/4 cup celery, diced
1/2 cup onion, diced
3/4 teaspoon thyme, dried
3 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
1/2 cup water
3 1/2 cups potatoes, peeled and diced
1 cup milk
3/4 cup cream (or half and half)
salt
pepper

Steps:

Crumble sausage in large chunks into a large sauce pan, and brown.
Remove, and saute celery, onion and thyme til tender.
Stir in the flour, til blended, and slowly add broth, water, salt, and pepper.
Bring mixture to a boil,while stirring frequently, and then add Potatoes,milk, and cream.
Cook over medium-low heat, gently, for 25 minutes.
Using a fork or whisk, break up some of the potatoes so soup will be thicker. Stir gently, and serve.

Nutrition Facts : Calories 310.9, Fat 20.9, SaturatedFat 8.5, Cholesterol 60, Sodium 570, Carbohydrate 17.4, Fiber 1.8, Sugar 1.3, Protein 13.1

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