This cream of mushroom soup gravy is a classic comfort food that can be used to top mashed potatoes, chicken, beef, or pork. This simple and easy recipe can be made in minutes and is a great way to add flavor to your meal.
Why you’ll love this recipe
This cream of mushroom soup gravy is delicious. It’s creamy, flavorful, and perfect for serving with just about any dish.
This gravy is my go-to when I need a quick, delicious way to add flavor to a meal. It is made by combining a can of condensed cream of mushroom soup with stock powder and a little cream. It comes together in just a few minutes, making it easy to whip up at short notice.
It can be served over just about any kind of meat dish, vegetables, mashed potatoes, stuffing, or pasta.
>> Related: How to make gravy from stock
Scroll down for the printable card for this cream of mushroom soup gravy recipe, or read on for all the details.
Key ingredients
Condensed cream of mushroom soup
I always use Campbell’s cream of mushroom soup for this recipe, but you can use your own favorite brand. A 10 oz can makes enough gravy for around six people.
One stock cube
This adds more flavor to the gravy. If you are eating soup on its own, it doesn’t need as much of a flavor punch as a gravy served with a meal.
Choose the type of stock cube based on the type of mushroom gravy you want to make:
- To make mushroom gravy for chicken or pork, use a chicken stock cube
- To make mushroom gravy for steak, meatloaf, or another beef dish, use a beef stock cube
- To make mushroom gravy for mashed potatoes, rice or pasta use a chicken stock cube
- To make vegetarian mushroom gravy, use a vegetable stock cube
Heavy cream or milk
Use cream or milk to adjust the thickness of your gravy.
Condensed soup is very thick (and gets thicker as it cools), so a little heavy cream or milk thins the gravy to a nice pourable consistency.
Freshly ground black pepper
Black pepper is used for seasoning and should be added to taste towards the end of the cooking time.
How to make gravy from cream of mushroom soup
You can make this gravy in a small saucepan or a frying pan.
However, if you are serving this gravy with meat you have just cooked in a skillet or frying pan, then the best option is to use the pan that you just fried the meat in.
Drain off the grease, but leave any browned bits in the pan. They will add flavor!
This recipe is very simple to make there are just a few steps to getting it just right:
- Pour the can of soup into the pan and warm over a low heat. The soup will be thick to start with, but you will see that it thins a lot as it starts to warm up.
- Crumble the stock cube into the soup. Bring the soup to a simmer, stirring to dissolve the stock powder.
- Add heavy cream or milk until the desired consistency is achieved. The gravy will start to thicken once it cools, so you can make it slightly thinner than you would want it for serving.
I usually add around 2 tablespoons of cream, but you can adjust this to your preference. - Add ground black pepper to taste.
Serving ideas
Serve mushroom gravy over meatloaf, Salisbury steak, chicken breast, pork chops, chicken fried steak, or just over plain pasta for an easy side dish.
Here are some tasty recipes serve with this gravy:
Storing and reheating
Let any leftovers cool, then transfer it to an airtight container. Store the gravy in the refrigerator for up to 4 days.
When ready to reheat, transfer the desired amount of gravy to a saucepan over medium-low heat. Gently warm the gravy, stirring regularly, until heated through, about 5-7 minutes.
Be careful not to boil the gravy when reheating or it may curdle or separate. If the gravy seems too thick after reheating, stir in a splash of milk or cream to thin it out. Taste and adjust seasoning if needed.
Cream of Mushroom Soup Gravy
Ingredients
- 1 can condensed cream of mushroom soup (10oz/ 450g, Campbells)
- 1 stock cube [Note 1]
- 2 tablespoons Heavy cream (or milk)
- Ground black pepper (to taste)
Directions
- Pour the can of soup into the pan and warm over a low heat.
- Once the soup is warmed and starting to thin, crumble the stock cube into the soup. Bring the soup to a simmer, stirring to dissolve the stock powder.
- Add heavy cream or milk until the desired consistency is achieved, approximately 1-2 tablespoons should be sufficient [Note 2].
- Add ground black pepper to taste.
Notes
- To make gravy for steak, meatloaf, or another beef dish, use a beef stock cube. For chicken, pork, vegetable, rice or pasta dishes use a chicken stock cube.
- The gravy will start to thicken once it cools, so you can make it slightly thinner in the pan than you would want it for serving as it will thicken once served.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.