Gravy Soup Recipes

Steps:

• Crumble sausage in large chunks into a large sauce pan, and brown.
• Remove, and saute celery, onion and thyme til tender.
• Stir in the flour, til blended, and slowly add broth, water, salt, and pepper.
• Bring mixture to a boil,while stirring frequently, and then add Potatoes,milk, and cream.
• Cook over medium-low heat, gently, for 25 minutes.
• Using a fork or whisk, break up some of the potatoes so soup will be thicker. Stir gently, and serve.

Steps:

• Melt butter in a deep saucepan.
• Add flour and stir well.
• Cook over low heat until deep brown, stirring constantly.
• Gradually add stock, stirring constantly.
• Bring to a boil.
• Cover and simmer over medium heat for 1 1/2 hours, stirring occasionally.
• Top with croutons and grated cheese.

Steps:

• Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
• Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
• Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
• The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
• Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
• Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.

Steps:

• mix all together in a microwave safe bowl may add other herbs like
• pinch of paprika, parsly, altho ,maybe your gravy is already herbed and
• needs no more. turkey ok too. microwave 2 minutes or until warm. serve,.

Steps:

• Mix together chicken gravy mix, Cream of Chicken Soup, onion soup, and water.
• Add Chicken Breasts to crock-pot.
• Pour Gravy/Soup liquid over chicken breasts.
• Cover and cook on low for 5 hours.
• Shred chicken with a fork.
• Serve over rice, potatoes, or even noodles.

Steps:

• Melt butter in pan over medium heat.
• Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
• Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
• Move to serving bowl.
• Enjoy.