souper gravy for roast meat or poultry

12 Servings
4 tablespoons Roasted meat or poultry drippings in pan

1 can condensed Cream of Chicken, -Cream of Mushroom or Cream

-of Broccoli Soup

⅓ c water

After roasting meat or poultry, remove roast from pan. Spoon off excess fat, reserving 2 to 4 tablespoons drippings. Stir in soup and water. Over medium heat, heat through, stirring to loosen browned bits. Serve with roast. Makes about 1½ cups gravy.

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