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.