SOUPER GRAVY

"For fried chicken, and several roast meats, the condensed cream soups make a wonderful gravy that is guaranteed smooth and so flavorful."
Remove meat from pan; pour off and measure drippings. Pour 1 can (10 1/2 ounces) cream of celery, chicken, or mushroom soup into pan. Stir well to loosen browned bits.
Blend in 1/4 cup water and 2 to 4 tablespoons drippings. Heat, stirring often. If gravy seems too thick, add water for desired consistency.
Makes about 1 1/2 cups gravy
Source: Vintage recipe booklet: Wonderful Ways with Soups from Campbell's - Selected Recipe Edition, Campbell Soup Company, 1958

"For fried chicken, and several roast meats, the condensed cream soups make a wonderful gravy that is guaranteed smooth and so flavorful."
Remove meat from pan; pour off and measure drippings. Pour 1 can (10 1/2 ounces) cream of celery, chicken, or mushroom soup into pan. Stir well to loosen browned bits.
Blend in 1/4 cup water and 2 to 4 tablespoons drippings. Heat, stirring often. If gravy seems too thick, add water for desired consistency.
Makes about 1 1/2 cups gravy
Source: Vintage recipe booklet: Wonderful Ways with Soups from Campbell's - Selected Recipe Edition, Campbell Soup Company, 1958
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