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Ingredients
- 1 10 oz. Can Cream of Mushroom Soup
- 2 c. Water (or broth from giblets)
- 1/4 to 1/2 c. Drippings (Turkey or Chicken)
- 3 Tbsp Flour
Method
- 1. Combine soup and 1 1/2 c. of water (broth) and add to droppings.
- Stir well while heating to a boil. 2. Mix remaining water with flour.
- Add to gravy when it boils stirring until it thickens.
- Makes 3 to 3 1/2 cups of gravy.