Making Cream Soups with Country Gravy

Country gravy makes a wonderful base for cream soups. And since the gravy takes only minutes to make with a country gravy mix, it makes for great meals in little time. To make the gravy, just add water.

This is a commercial-grade gravy. It is the same gravy that many fine restaurants use.

Let's get started with this Bacon Corn Chowder shown above.

1. Make the gravy first. 
2. While the gravy is cooking, fry the bacon until it is crisp. Crumble the bacon into pieces and stir it into the gravy.
3. Add frozen or canned corn kernels, well-drained.  
4. Let the soup bubble for a few minutes.  

Creamy Tomato Basil Soup

This, too, is easy to make. Make the gravy with half-and-half or whole milk. When the gravy thickens, stir in a can of crushed tomatoes, a handful of fresh basil, and a pinch of garlic powder.

Simmer for five minutes. 

Cheesy Potato Chowder

This is simple to make. Mix the gravy, add some diced potatoes, and cook until the potatoes are almost tender.  

Garnish with chopped chives and crisp bacon pieces.  

Cream of Vegetable Soup

Mix up a quart of country gravy--that's only part of your mix. Throw in whatever you have — diced potatoes, celery, maybe thinly sliced carrots. They take longer to cook, so make sure they're thin. Add some leftover ham or sausage if you have it.

Simmer for about 15 minutes. Check for doneness and salt. If you want it a little thicker, add cornstarch. Boom! Supper in less than 30 minutes.