How to make mushroom gravy from cream of mushroom soup.
Cook Time10 minutesmins
Total Time10 minutesmins
Course: Sauces & Dressings
Cuisine: Global
Servings: 2cups
Calories: 110kcal
Author: Eliza
Ingredients
1can condensed cream of mushroom soup10oz/ 450g, Campbells
1stock cube [Note 1]
2tablespoonsHeavy creamor milk
Ground black pepperto taste
Instructions
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.