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Souper Gravy

1 (10 1/2 ounce) can condensed cream of celery, chicken,
    mushroom or golden mushroom
1/4 to 1/3 cup water
2 to 4 tablespoons drippings or butter

When preparing gravy for roast or fried meat, remove meat from pan and pour off and measure drippings. Pour can of soup into pan; stir well to loosen browned bits. Blend in water and drippings for thickness desired. Heat, stirring often. Makes about 1 1/2 cups gravy.

Serve with fried or roasted chicken, roast beef, roast pork, pork chops, hamburgers or baked ham.

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