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Bacon, Onion and

Mushroom Gravy

You Will Need

2 Cups Turkey Broth (or Chicken Broth)

1 Can Cream of Mushroom Soup

1 Can Cream of Bacon Soup

2 Cans Mushrooms

1 Onion (diced)

1/2 Pound Bacon (cut into bite sized pieces)

1 tsp Salt

1/4 tsp Pepper

4 TBSP Corn Starch (for thick gravy)

4 TBSP Water

2 TBSP Corn Starch (for thinner gravy)

2 TBSP water

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1. Turn your sauté on

2. Add butter, onions, garlic and mushrooms, sauté until onions are translucent.

3. Add broth, bacon, cream of bacon, cream of mushroom,  salt, pepper, (mix well)

4. Add corn starch and water until thickened. (stir while thickening)

5. Ladle gravy over sliced pork loin,  and make our loaded mashed potatoes and ENJOY!

Gravy Tips and Tricks

If you are new to making gravy, try to relax, it's not as complicated as it seems. Follow these simple  tips and tricks to make the most out of your gravy experience.  Once you get it down, your gravy will be the talk at every food gathering or party you attend. 

1. When making gravy (any kind) you have to add equal amounts of oil, butter, any fat like bacon geese etc. to your flour. (except when using Cornstarch) You have to make a paste in your pan, remember in school when they taught you how to make paste out of flour and water? That is what you will be doing here. Whisk until ALL lumps are gone and paste is smooth. 

2. I recommend using a Whisk, I use the smaller whisk in this set. Let your flour paste cook for for a few minutes, the longer you whisk it and let it cook the darker your Roux will become. A good dark brown roux will cook for 20 to 25 minutes with constant stirring. (You shouldn't leave it un-attended) 

The roux color reflects the length of cook time, meaning the longer the simmer the darker the roux.

Roux Color.jpg

3. Your roux should be simmering nicely when you add your beef stock, chicken stock, broths, or liquid you are using.  Add in liquid slowly, while continuing to whisk.  Keep whisking until it is your desired thickness.  

4. If all else fails and you have lumps, strain your gravy with a fine mesh strainer.  Always, always, taste your gravy, and add salt and pepper at the end. One note to live by is, if you don't like it, neither will your guest.  Have fun with it! There is so many different gravies you can make and once you get the hang of it, as with anything, your gravy will be perfect every time.

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