Laura Smith
Making gravy out of golden mushroom soup is a simple and flavorful way to elevate your meals, especially when paired with dishes like roasted meats, mashed potatoes, or vegetables. This method leverages the rich, savory base of the soup, which already contains mushrooms, herbs, and a creamy texture, to create a smooth and hearty gravy. By adding a few basic ingredients like flour or cornstarch for thickening, broth for consistency, and seasonings to enhance the flavor, you can transform canned golden mushroom soup into a homemade-style gravy in just a few minutes. This approach is perfect for busy cooks looking for a quick yet delicious solution to enhance their dishes without starting from scratch.
| Characteristics | Values |
|---|---|
| Base Ingredient | Golden Mushroom Soup (condensed) |
| Primary Liquid | Water or Milk (for creamier texture) |
| Thickening Agent | Flour or Cornstarch (optional, if soup isn't thick enough) |
| Cooking Method | Stovetop |
| Cooking Time | 5-10 minutes |
| Texture | Smooth and velvety |
| Flavor Profile | Savory, earthy (from mushrooms), slightly creamy |
| Common Additions | Sautéed mushrooms, garlic, onion, herbs (thyme, parsley), pepper |
| Uses | Pour over meats (e.g., steak, chicken), mashed potatoes, or vegetables |
| Storage | Refrigerate in airtight container for up to 3-4 days |
| Reheating | Gently reheat on stovetop, stirring occasionally |
| Dietary Notes | Can be made vegetarian/vegan with plant-based soup and milk alternatives |
| Key Tip | Gradually whisk in liquid to avoid lumps; simmer to desired thickness |
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What You'll Learn
- Gather Ingredients: Golden mushroom soup, flour, butter, milk, salt, pepper, and optional mushrooms
- Sauté Mushrooms: Cook fresh mushrooms in butter until browned for extra flavor
- Thicken Base: Whisk flour into melted butter to create a smooth roux
- Add Soup: Stir in condensed golden mushroom soup and gradually add milk
- Simmer & Season: Let gravy simmer, adjust thickness, and season with salt and pepper to taste
Gather Ingredients: Golden mushroom soup, flour, butter, milk, salt, pepper, and optional mushrooms
To begin making gravy out of golden mushroom soup, the first step is to gather all the necessary ingredients. The primary component, golden mushroom soup, serves as the flavorful base for your gravy. Ensure you have a can or a prepared batch of this soup readily available. This soup already contains mushrooms, but if you want to enhance the mushroom flavor and texture, consider adding optional fresh mushrooms. Button, cremini, or shiitake mushrooms work well, depending on your preference. Slice or chop them to your desired size for added depth to the gravy.
Next, you’ll need flour and butter to create a roux, which will thicken the gravy and give it a smooth consistency. All-purpose flour is ideal for this purpose, and unsalted butter is recommended to control the overall saltiness of the dish. If you prefer a richer flavor, you can substitute butter with margarine or a mix of butter and oil, though butter adds a superior richness. Measure out equal parts of flour and butter (e.g., 2 tablespoons each) for a balanced roux.
Milk is another essential ingredient, as it will help thin the gravy to the desired consistency while adding a creamy texture. Whole milk is best for a richer result, but low-fat milk can be used if you prefer a lighter option. Have about 1 cup of milk ready, though you may adjust the amount based on how thick or thin you like your gravy. Additionally, salt and pepper are crucial for seasoning. Since golden mushroom soup already contains salt, taste the gravy before adding more to avoid over-seasoning.
Once you’ve gathered golden mushroom soup, flour, butter, milk, salt, pepper, and optional mushrooms, ensure all ingredients are at room temperature for easier mixing. If using fresh mushrooms, prepare them by washing, drying, and slicing them before starting the cooking process. Having everything measured and organized will streamline the gravy-making process, allowing you to focus on achieving the perfect texture and flavor. With all ingredients ready, you’re now set to proceed to the next steps of cooking your golden mushroom gravy.
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Sauté Mushrooms: Cook fresh mushrooms in butter until browned for extra flavor
To begin the process of making gravy out of golden mushroom soup, one essential step is to sauté mushrooms to enhance the overall flavor of the dish. Start by selecting fresh mushrooms, preferably button or cremini, as they have a rich, earthy taste that complements the soup. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, ensuring you don’t soak them in water, as this can dilute their flavor. Slice the mushrooms uniformly to promote even cooking.
Next, prepare a skillet by placing it over medium heat and adding a generous amount of butter. Butter is key here, as it not only prevents the mushrooms from sticking but also adds a rich, nutty flavor that pairs beautifully with the golden mushroom soup. Allow the butter to melt completely and begin to foam slightly, which indicates it’s reached the ideal temperature for sautéing. Carefully add the sliced mushrooms to the skillet, spreading them in a single layer to ensure they cook evenly.
As the mushrooms cook, resist the urge to stir them immediately. Let them sit for 2-3 minutes to allow one side to brown properly. This browning, or caramelization, is crucial for developing deep, savory flavors that will enrich your gravy. Once the edges of the mushrooms begin to turn golden, gently stir them with a spatula to expose the other side to the heat. Continue cooking and stirring occasionally for another 5-7 minutes, or until the mushrooms are evenly browned and have released their moisture, which will then evaporate, concentrating their flavor.
While sautéing, season the mushrooms lightly with salt and pepper to enhance their natural taste. The salt helps draw out excess moisture, further aiding the browning process. Keep an eye on the heat to ensure the butter doesn’t burn; if it starts to brown too quickly, reduce the heat slightly. The goal is to achieve tender, golden-brown mushrooms that are full of flavor, which will serve as the foundation for your gravy.
Once the mushrooms are perfectly sautéed, remove them from the skillet and set them aside. The butter and mushroom juices left in the pan are packed with flavor and can be used to build the base of your gravy. This step not only adds a luxurious texture to the gravy but also infuses it with the rich, umami essence of the sautéed mushrooms, elevating the golden mushroom soup into a more complex and satisfying sauce.
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Thicken Base: Whisk flour into melted butter to create a smooth roux
To begin thickening the base for your golden mushroom soup gravy, start by preparing a roux, which is a mixture of fat and flour used to thicken sauces and gravies. In this case, you’ll use butter as the fat. Melt 2-3 tablespoons of unsalted butter in a saucepan over medium heat. Ensure the butter melts completely but does not brown, as this could alter the flavor and color of your gravy. Once the butter is fully melted and begins to bubble slightly, it’s ready for the next step.
Next, gradually whisk in an equal amount of all-purpose flour—approximately 2-3 tablespoons—into the melted butter. This ratio ensures a balanced roux that will thicken the gravy without becoming too heavy. As you add the flour, whisk continuously to prevent lumps from forming. The goal is to create a smooth, homogeneous mixture. Keep the heat at medium to allow the flour to cook gently without burning. Stirring constantly will help distribute the heat evenly and prevent the roux from sticking to the bottom of the pan.
As you whisk the flour into the butter, you’ll notice the mixture will start to form a paste-like consistency. Continue whisking for about 2-3 minutes to cook the raw flour taste out of the roux. This step is crucial, as undercooked flour can give the gravy a gritty texture and an unpleasant flavor. The roux should turn a light golden color, indicating it’s ready for the next step. Be careful not to overcook it, as a darker roux will impart a nutty flavor that may not complement the golden mushroom soup base.
Once your roux is smooth and lightly golden, it’s ready to serve as the thickening base for your gravy. At this point, you can slowly whisk in the golden mushroom soup, which has been warmed separately. The roux will help thicken the soup, transforming it into a rich, velvety gravy. Ensure you incorporate the soup gradually, whisking continuously to avoid lumps. This method ensures a consistent texture and allows the flavors to meld together seamlessly.
Finally, after combining the roux with the golden mushroom soup, let the mixture simmer gently for a few minutes to allow it to thicken further and for the flavors to develop. Stir occasionally to prevent sticking and ensure even heating. Once the gravy reaches your desired consistency, it’s ready to serve. This thickened base, created by whisking flour into melted butter to form a smooth roux, is the key to achieving a luscious, flavorful gravy from golden mushroom soup.
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Add Soup: Stir in condensed golden mushroom soup and gradually add milk
To begin the process of making gravy out of golden mushroom soup, you'll want to start by having your condensed golden mushroom soup ready. This will serve as the base for your gravy. Open the can of condensed golden mushroom soup and pour it directly into your saucepan or skillet, where you've likely already sautéed some aromatics or cooked your meat. The soup itself is thick and concentrated, so it's essential to stir it continuously as you add it to the pan to prevent it from sticking or burning. Use a whisk or a wooden spoon to ensure the soup is evenly distributed and starts to combine with the other ingredients in the pan.
As you stir in the condensed golden mushroom soup, you'll notice that it begins to thin out slightly due to the residual heat and any liquids already present in the pan. This is the perfect time to start adding milk, which will help to further thin the soup and create a smoother, more gravy-like consistency. Begin by pouring in a small amount of milk, around 1/4 cup, and whisk it into the soup mixture. The milk will not only adjust the thickness but also mellow out the flavor of the condensed soup, making it more suitable for a gravy. Be sure to use whole milk or a higher-fat milk for the richest flavor and texture.
Gradually adding the milk is key to achieving the right consistency for your gravy. After the initial 1/4 cup, continue to add milk in small increments, stirring constantly, until the gravy reaches your desired thickness. Keep in mind that the gravy will thicken slightly as it cools, so aim for a slightly thinner consistency than your final goal. A good rule of thumb is to add milk until the gravy coats the back of a spoon but still drips off slowly. This process should take a few minutes, and you'll start to see the transformation from a thick, condensed soup to a smooth, flavorful gravy.
While adding the milk, make sure to scrape the bottom of the pan to incorporate any browned bits (fond) that may have formed during cooking. These bits are packed with flavor and will enhance the overall taste of your gravy. If you find that the gravy is thickening too quickly or starting to stick, reduce the heat slightly and continue to add milk in small amounts. The goal is to maintain a gentle simmer, allowing the flavors to meld together without scorching the gravy. Remember, you can always add more milk to thin the gravy, but it's challenging to thicken it again without affecting the flavor.
As you near the end of the milk addition, taste the gravy and adjust the seasoning if needed. The condensed golden mushroom soup already contains salt and other seasonings, but you may want to add a pinch of black pepper, a dash of Worcestershire sauce, or a sprinkle of fresh herbs to brighten the flavors. Keep in mind that the gravy will be served with other components of your meal, so it should complement rather than overpower the dish. Once you're satisfied with the consistency and flavor, your golden mushroom gravy is ready to be served, poured over meats, or used as a base for more complex sauces.
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Simmer & Season: Let gravy simmer, adjust thickness, and season with salt and pepper to taste
Once you’ve combined the golden mushroom soup with your chosen liquid (such as beef broth, water, or milk) in the saucepan, it’s time to focus on the simmering process. Place the saucepan over medium heat and allow the mixture to come to a gentle simmer. Stir occasionally to prevent the soup from sticking to the bottom of the pan or forming lumps. Simmering is crucial because it helps meld the flavors together and reduces the liquid slightly, intensifying the gravy’s richness. Keep a close eye on the gravy as it simmers, ensuring it doesn’t boil aggressively, which could cause it to scorch or separate.
As the gravy simmers, assess its thickness. The goal is to achieve a smooth, pourable consistency that coats the back of a spoon. If the gravy is too thin, continue simmering uncovered to allow more liquid to evaporate. If it becomes too thick, gradually stir in small amounts of additional liquid (broth, water, or milk) until you reach the desired consistency. Remember, the gravy will thicken slightly as it cools, so aim for a slightly thinner consistency than your final goal.
While the gravy simmers, take the opportunity to season it to perfection. Start by adding a pinch of salt and a few grinds of black pepper, stirring well to incorporate. Taste the gravy carefully and adjust the seasoning as needed. Golden mushroom soup already contains some sodium, so be cautious not to overseason with salt. If you prefer a bolder flavor, you can add a dash of Worcestershire sauce or a sprinkle of garlic powder to enhance the umami notes. Keep tasting and adjusting until the gravy strikes the right balance of savory and seasoned.
If you’re using the gravy as a base for a meat dish, consider incorporating drippings from the roast or pan for added depth. Simply whisk in the drippings while the gravy simmers, allowing them to blend seamlessly. This step not only enhances the flavor but also ensures the gravy complements the main dish perfectly. Once the gravy has reached your desired thickness and flavor profile, reduce the heat to low to keep it warm until serving.
Finally, give the gravy a final stir before transferring it to a serving bowl or gravy boat. If you notice any lumps or inconsistencies, strain the gravy through a fine-mesh sieve for a smoother texture. The result should be a luscious, flavorful gravy with the earthy richness of golden mushroom soup, perfectly seasoned and ready to elevate your meal. Simmering and seasoning are the key steps that transform a simple soup into a decadent gravy, so take your time and let the process enhance the final dish.
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Frequently asked questions
Yes, you can use golden mushroom soup as a base for gravy. Simply mix one can of condensed golden mushroom soup with an equal amount of water or milk, and heat it over medium heat, stirring constantly, until it thickens to your desired consistency.
To thicken gravy made from golden mushroom soup, you can add a mixture of 1 tablespoon of cornstarch or flour and 2 tablespoons of cold water (a slurry) to the soup mixture while it's heating. Stir continuously until the gravy reaches your desired thickness.
You can enhance the flavor of gravy made from golden mushroom soup by adding seasonings such as garlic powder, onion powder, black pepper, thyme, or rosemary. You may also add a splash of Worcestershire sauce or soy sauce for extra depth of flavor, adjusting the amounts to suit your taste preferences.
