1916 Basic EASY Gravy Recipe UsingCampbell's Soups

Kathie Carr


Still good and easy but... Can you believe this recipe for using canned soups in recipes dates to 1916? Amazing. And we still use them today.

The basic idea is to make a sauce or gravy from the soup, add leftover cooked meats and vegetables, and serve this over rice, noodles, potatoes, or toast.

Recipe from Campbell's Soups.

★★★★★ 1 vote
10 Min
10 Min


1 can(s)
(10 3/4 ounces) campbell's condensed cream of mushroom soup
1/3 c
water (can substitute milk or white wine)
pepper as desired


1Make gravy in the pan you cooked the meat in. Drain grease. Scrape any bits of browned meat on bottom of pan and use in gravy.

Heat the soup and liquid you are using in pan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add black pepper as desired. Serve this gravy over rice, noodles, or potatoes and cooked pork chops, beef, or chicke
2VARIATIONS: Add one or more of the following:
sauted mushrooms, onions, peas, minced garlic, carrots, or other vegetables.

About this Recipe

Course/Dish: Gravies, Other Sauces