Souper Gravy
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons roast drippings, see Step 1
- 1 can Soup Option, (10½ oz / 298 g)
- Liquid Option
- Seasoning 1 Option
- Seasoning 2 Option
OPTIONS
Soup - Use 1 Item
- condensed golden mushroom soup
- condensed cream of onion soup
- condensed cream of chicken soup, Shortcut
- condensed cream of celery soup, Shortcut
Liquid - Use 1 Item
- ¼ cup milk
- ¼ cup water
- ¼ cup sour cream, plus ⅓ cup water, Shortcut
- 2 tablespoons dry sherry, plus 2 tablespoons water
Seasoning 1 - Use 1 Item
- ¼ teaspoon dried tarragon, crushed
- 1 teaspoon Worcestershire sauce
- ½ teaspoon light soy sauce
- ⅛ teaspoon ground nutmeg
Seasoning 2 - Use 1 Item
- 1 tablespoon fresh chives, chopped
- ¼ teaspoon dried marjoram, crushed
- 1 tablespoon spring onion, sliced
- ½ cup mushrooms, cooked
Instructions
- You can make this with roast beef, roast pork, or even roast chicken or turkey. If not preparing a roast just use 2 tablespoons of butter in place of the drippings and make in a saucepan on medium heat.
- Remove roast from pan, pour off drippings, leaving 2 tablespoons in pan.
- Add Soup Option to the pan and stir to loosen bits in the pan.
- Blend in the Liquid Option.
- Stir in Seasoning 1 and Seasoning 2 Options. Place pan on medium heat and stir and heat through.
- Pour gravy into a serving dish, serve and enjoy.
Notes
Low cost.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Sour Cream.
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