Emily Johnson
Making mushroom gravy with Campbell's soup is a quick and flavorful way to elevate your meals, especially when paired with dishes like mashed potatoes, meatloaf, or roasted vegetables. This simple recipe leverages the rich, savory base of Campbell's condensed cream of mushroom soup, combined with a few basic ingredients like butter, flour, and milk, to create a creamy, hearty gravy. Whether you're a beginner in the kitchen or looking for a time-saving solution, this method ensures a delicious result with minimal effort, making it a go-to option for busy cooks or special occasions.
| Characteristics | Values |
|---|---|
| Base Ingredient | Campbell's Cream of Mushroom Soup |
| Primary Flavor | Mushroom |
| Cooking Method | Stovetop |
| Preparation Time | ~10-15 minutes |
| Key Ingredients | Campbell's Cream of Mushroom Soup, milk or water, butter (optional), flour (optional), fresh or canned mushrooms (optional), seasonings (e.g., garlic powder, thyme, pepper) |
| Texture | Smooth and creamy |
| Serving Suggestions | Over meatloaf, mashed potatoes, roasted meats, or biscuits |
| Customization | Can add sautéed mushrooms, onions, or herbs for extra flavor |
| Thickening Agent | Soup itself or optional flour/butter roux |
| Dietary Consideration | Not vegan/vegetarian (unless using a plant-based alternative), contains dairy (if using milk) |
| Storage | Refrigerate leftovers for up to 3-4 days |
| Reheating | Reheat on stovetop or microwave, stirring occasionally |
| Popular Variations | Adding sherry, Worcestershire sauce, or using Campbell's Golden Mushroom Soup |
| Ease of Preparation | Beginner-friendly, one-pot recipe |
| Consistency | Gravy-like, pourable yet coating |
| Allergen Info | Contains wheat (from soup) and dairy (if using milk) |
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What You'll Learn
- Gather Ingredients: Campbell's cream of mushroom soup, butter, milk, flour, mushrooms, garlic, thyme, salt, pepper
- Sauté Mushrooms: Cook sliced mushrooms in butter until golden brown, adding garlic for extra flavor
- Thicken Gravy: Whisk flour into butter, then gradually stir in soup and milk until smooth
- Simmer & Season: Combine mushrooms with soup mixture, simmer, and season with thyme, salt, and pepper
- Serve & Store: Pour over meat or sides; refrigerate leftovers in airtight container for up to 3 days
Gather Ingredients: Campbell's cream of mushroom soup, butter, milk, flour, mushrooms, garlic, thyme, salt, pepper
To create a rich and flavorful mushroom gravy using Campbell's cream of mushroom soup, the first step is to gather your ingredients thoughtfully. Each component plays a specific role in achieving the desired texture and depth of flavor. Start with the star of the show: Campbell’s cream of mushroom soup, which serves as the base. Its creamy consistency and umami notes provide a head start, saving time without sacrificing taste. Pair it with butter—opt for unsalted to control the overall seasoning—which adds richness and helps sauté aromatics. Milk is essential for thinning the gravy while maintaining creaminess; whole milk works best for a luxurious mouthfeel, but 2% is a lighter alternative. Flour acts as a thickening agent, ensuring the gravy clings to your dish rather than pooling on the plate. Use a 1:1 ratio of butter to flour for a smooth roux, typically 2 tablespoons each.
Fresh mushrooms are non-negotiable for texture and earthy flavor. Choose button or cremini mushrooms for a mild taste, or shiitakes for a deeper umami punch. Plan for 8 ounces, sliced evenly to ensure consistent cooking. Garlic and thyme elevate the gravy with aromatic complexity. Mince 2 cloves of garlic and use 1 teaspoon of fresh thyme (or ½ teaspoon dried) for balance. Seasoning is key: salt and pepper should be added incrementally, starting with ¼ teaspoon of each and adjusting to taste. Remember, Campbell’s soup already contains sodium, so go light initially.
Now, consider the interplay of these ingredients. The butter and flour create a roux, which prevents the gravy from becoming gritty. The milk tempers the richness of the soup, while the mushrooms and garlic add layers of flavor. Thyme provides a subtle herbal note, tying everything together. This combination ensures the gravy is neither too heavy nor too thin, striking the perfect balance for smothering meats, mashed potatoes, or biscuits.
A practical tip: prep your ingredients before cooking (a technique called *mise en place*). This ensures a seamless process, as the gravy comes together quickly once the stove is on. Keep the milk at room temperature to avoid curdling when added to the hot roux. If you’re short on fresh mushrooms, 4 ounces of canned mushrooms can supplement, though fresh will always yield superior texture.
In summary, gathering these ingredients is more than a checklist—it’s a strategic move to craft a gravy that’s both comforting and sophisticated. Each element contributes uniquely, and their harmony hinges on quality and proportion. With these specifics in mind, you’re set to transform a pantry staple into a culinary standout.
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Sauté Mushrooms: Cook sliced mushrooms in butter until golden brown, adding garlic for extra flavor
The foundation of a rich, savory mushroom gravy begins with properly sautéed mushrooms. This step is not merely about cooking mushrooms; it’s about unlocking their umami potential through caramelization and flavor layering. Start by slicing button, cremini, or shiitake mushrooms uniformly to ensure even cooking. Aim for 1/4-inch thickness—thin enough to cook quickly, yet substantial enough to retain texture. Heat 2 tablespoons of unsalted butter in a skillet over medium heat until it foams, signaling it’s ready to coat the mushrooms without burning. Add the mushrooms in a single layer, resisting the urge to stir immediately. Let them sit for 3–4 minutes to develop a golden crust, then flip and cook the other side for another 2–3 minutes. Overcrowding the pan will steam the mushrooms instead of browning them, so work in batches if necessary.
Garlic is the secret weapon here, but timing is critical. Add 2–3 minced cloves during the last minute of sautéing to infuse the mushrooms with its aroma without burning it. The garlic should turn fragrant and lightly golden, not brown. This step creates a flavor base that will meld seamlessly with Campbell’s soup later. For an extra depth, deglaze the pan with a splash of dry sherry or white wine after removing the mushrooms, scraping up the browned bits (fond) that cling to the skillet. These bits are pure concentrated flavor and will enrich your gravy.
Comparing this method to simply tossing mushrooms into the soup highlights its superiority. Sautéing concentrates the mushrooms’ natural sugars and moisture, creating a more complex profile than steaming them in liquid. The butter, with its higher smoke point than olive oil, ensures even browning without burning. This technique also allows you to control the texture—crisp-tender mushrooms that hold their shape in the gravy, rather than becoming soggy.
A practical tip: If you’re short on time, pat the mushrooms dry with a paper towel before cooking. Moisture is the enemy of browning, and this step ensures they caramelize instead of stewing in their own juices. For a vegan twist, substitute butter with olive oil or vegan butter, though the flavor will differ slightly. Once sautéed, set the mushrooms aside temporarily—they’ll be reintroduced to the gravy later, preserving their texture and preventing overcooking. Master this step, and you’ll elevate Campbell’s soup from a convenience product to a gourmet base for mushroom gravy.
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Thicken Gravy: Whisk flour into butter, then gradually stir in soup and milk until smooth
Creating a velvety mushroom gravy using Campbell's soup as a base is a clever shortcut, but achieving the right consistency is crucial. The key to transforming this canned classic into a rich, coat-your-mashed-potatoes gravy lies in the art of thickening. One tried-and-true method involves a simple roux—whisking flour into melted butter before gradually incorporating the soup and milk. This technique not only thickens the gravy but also adds a depth of flavor and a smooth, lump-free texture that elevates the dish.
To begin, start by melting 2 tablespoons of butter in a saucepan over medium heat. Once the butter is fully melted and begins to bubble slightly, add an equal amount of flour—2 tablespoons—and whisk vigorously. This step is critical: the flour must cook in the butter for about 1–2 minutes to eliminate its raw taste and create a golden-hued roux. Be cautious not to let it burn, as this will impart a bitter flavor. The roux acts as the foundation for your gravy, providing both thickness and a subtle nutty undertone that complements the earthy mushrooms in Campbell's soup.
Next, gradually stir in 1 can of Campbell's condensed cream of mushroom soup, followed by 1 cup of milk. Pour the liquids slowly, whisking constantly to prevent lumps from forming. The gradual addition allows the roux to absorb the liquid evenly, ensuring a smooth consistency. As you stir, the gravy will begin to thicken and take on a glossy appearance. If the gravy becomes too thick, add more milk in small increments until you achieve your desired consistency. For a richer flavor, consider substituting half-and-half or heavy cream for part of the milk.
A common pitfall when thickening gravy is impatience. Rushing the process by adding too much liquid at once or not whisking thoroughly can result in a lumpy, uneven texture. To avoid this, maintain a steady hand and a consistent pace. If lumps do form, don’t panic—simply strain the gravy through a fine-mesh sieve or blend it briefly with an immersion blender for a silky finish. For an extra layer of flavor, stir in a handful of sautéed fresh mushrooms or a sprinkle of dried thyme during the final minutes of cooking.
In conclusion, mastering the roux technique is the secret to transforming Campbell's mushroom soup into a restaurant-quality gravy. By whisking flour into butter and gradually incorporating the soup and milk, you create a dish that’s both comforting and refined. This method not only thickens the gravy but also enhances its flavor profile, making it a versatile addition to any meal. Whether drizzled over roasted meats, smothering biscuits, or pairing with mashed potatoes, this gravy is sure to impress.
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Simmer & Season: Combine mushrooms with soup mixture, simmer, and season with thyme, salt, and pepper
The alchemy of transforming Campbell's soup into a rich mushroom gravy hinges on the simmer and season stage. Here, the marriage of earthy mushrooms and condensed soup base evolves from a mere mixture into a savory sauce. This step is where patience and precision converge, as simmering melds flavors while seasoning elevates them.
Begin by combining sliced mushrooms with the soup mixture in a saucepan over medium heat. Fresh button or cremini mushrooms work best, but even canned varieties can suffice in a pinch. Aim for a 1:1 ratio of mushrooms to soup, though adjusting based on desired thickness is key. Stir occasionally to prevent sticking, allowing the mixture to reach a gentle simmer—not a rolling boil, which can break down the mushrooms’ texture.
Simmering is a delicate dance. Let the mixture cook for 10–15 minutes, uncovered, to reduce and thicken slightly. This process concentrates the flavors, creating a gravy that clings to roasted meats or mashed potatoes rather than pooling on the plate. Watch for visual cues: the gravy should coat the back of a spoon without running off immediately.
Seasoning is where the gravy transforms from bland to brilliant. Start with 1 teaspoon of dried thyme (or 1 tablespoon fresh), whose herbal notes complement the umami of mushrooms and soup. Add salt sparingly—Campbell’s soup already contains sodium, so taste before adjusting. A quarter teaspoon of black pepper adds warmth and depth. For a bolder profile, consider a pinch of garlic powder or a splash of Worcestershire sauce.
The final result should be a glossy, aromatic gravy that balances richness with subtlety. Serve immediately, as prolonged heat can mute flavors. This method is not just a recipe step but a lesson in culinary restraint: sometimes, the simplest actions—simmer, season—yield the most satisfying results.
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Serve & Store: Pour over meat or sides; refrigerate leftovers in airtight container for up to 3 days
Once your mushroom gravy is ready, the real magic begins in how you serve and store it. Pouring it over meat or sides transforms a simple dish into a hearty, flavorful meal. The richness of Campbell's condensed mushroom soup as a base ensures the gravy clings beautifully to roasted meats like turkey, beef, or pork, enhancing their natural juices. For a vegetarian twist, drizzle it over mashed potatoes, steamed vegetables, or even biscuits for a comforting, savory touch. The versatility of this gravy makes it a go-to for elevating everyday meals or special occasions.
Storage is just as crucial as serving, especially if you’ve made a generous batch. Transfer any leftover gravy to an airtight container immediately after it cools to room temperature. This prevents moisture loss and keeps contaminants at bay. Label the container with the date to track freshness, as the gravy will stay good in the refrigerator for up to 3 days. For longer storage, consider freezing it in ice cube trays or freezer-safe bags—this way, you can thaw small portions as needed without wasting any.
Reheating requires a gentle touch to maintain the gravy’s texture and flavor. Use a saucepan over medium heat, stirring frequently to avoid scorching. Add a splash of water or broth if it thickens too much during storage. Microwaving is another option, but heat in short intervals, stirring between each, to ensure even warming. Avoid boiling the gravy, as it can cause separation or alter its consistency.
While the gravy is refrigerator-friendly for 3 days, its quality peaks within the first 24 hours. For optimal taste, plan to use it within this timeframe. If you’re serving a crowd, keep the gravy warm in a slow cooker on low heat, ensuring it remains smooth and ready to pour. This method also keeps it from cooling too quickly, preserving its appeal throughout the meal.
Lastly, consider the portion size when serving. A ladleful over a main dish is usually sufficient, but always offer extra in a gravy boat for those who crave more. This balance ensures the gravy enhances the meal without overwhelming it. With proper serving and storage, your Campbell's mushroom gravy becomes a reliable, delicious addition to any table.
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Frequently asked questions
You’ll need 1 can of Campbell's Cream of Mushroom Soup, 1 cup of milk or water, and optional ingredients like fresh mushrooms, butter, garlic, and seasonings (salt, pepper, thyme).
In a saucepan, combine the Campbell's Cream of Mushroom Soup with milk or water. Stir over medium heat until smooth and heated through. For extra flavor, sauté fresh mushrooms in butter before adding the soup mixture.
Yes, sauté sliced fresh mushrooms in butter or oil until golden brown, then mix them into the gravy for added texture and flavor.
If the gravy is too thin, mix 1 tablespoon of cornstarch with a little water to create a slurry, then stir it into the gravy while heating. Cook until it reaches the desired thickness.
