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Recipe: Souper Gravy (Campbell's Soup recipe, 1950's)

Toppings - Sauces and Gravies
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
MsgID: 018011
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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