When we have leftover turkey or chicken gravy, I'll usually use it to make a potpie (biscuit or cornbread topping if I want to be really fast). For the occasional times that we have leftover good homemade beef gravy, I've figured out a pretty tasty way to use it to make mushroom soup. The amounts of these ingredients is flexible:
1 onion, diced and sauted in a pot
Add 8 oz of mushrooms, sliced (flavorful mushrooms are better) and saute until slightly browned
Add a can of beef broth, plus a little water depending on the volume of gravy, bring to a boil
Add leftover gravy, return to a boil while stirring, then reduce and simmer a while
Season with salt, pepper, thyme, tarragon, and any other herbs you like
Serve with quick popovers
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| Sauteing onions and mushrooms |
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| After adding broth and gravy |
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