Recipes

Watkins Soup and Gravy Base Recipes

Few people have the time to make soup stocks from scratch, but the alternative is expensive canned broth or flavored cubes of salt ... mushroom sauce, cream soups, and white sauces are all basic to many favorite dishes, but are time consuming to make from scratch and are loaded with fat. Many busy cooks resort to canned products that contain more sodium. Watkins has a better solution: our convenient Soup Bases are the perfect addition to the modern pantry!

• Delicious unique blend tastes like it is from scratch
• Concentrated/Economical/Space-Saving
• Lower in Sodium: Watkins Chicken, Beef and Onion Soup Bases are lower in sodium than many "sodium-reduced" store brands!!
• Lower in Fat: Watkins Cream Soup Base makes white sauce easy, and with a fraction of the fat of homemade!
• Convenient: Make delicious foods in a fraction of the time of cooking from scratch!
• Versatile: Make soups, sauces, gravies, dips and more!
• NO MSG: Watkins does not add MSG to ANY product!

Want more tips and ideas? Click Here!

Here are some quick and easy recipe ideas!


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Beef Soup and Gravy Base

-- Jus --
Jus is French for "juice." When roast beef is served with this flavorful dipping sauce on the side, it is called "au jus", or "with juice." Use it to dip slices of roast beef or roast beef sandwiches.

• 1-1/2 cups/375 mL water
• 1/2 cup/125 mL Watkins Meat Magic
• 2 tbsp/30 mL Watkins Beef Soup
• 2 tbsp/30 mL Watkins Onion Soup
• 1 tbsp/15 mL Watkins Onion Powder

Combine all ingredients and simmer gently the last 30 minutes while roast is cooking.


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Mushroom Soup & Gravy Base

-- Savory Beef-Mushroom Gravy --

• 3 tbsp/45 mL pan drippings or butter or margarine
• 1-1/2 tbsp/25 mL all-purpose flour
• 1/4 cup/60 mL Watkins Mushroom Soup
• 2 tbsp/30 mL Watkins Beef Soup
• 1-3/4 cups/375 mL water
• 1/8 to 1/4 tsp/0.6 to 1.2 mL tarragon, to taste
• 1/8 to 1/4 tsp/0.6 to 1.2 mL Watkins Black Pepper, to taste
• 1/8 tsp/0.6 mL Watkins Thyme
• Salt, to taste

Heat pan drippings in medium saucepan. Stir in flour and cook until bubbly. Add remaining ingredients and bring mixture to a boil, stirring constantly. Serve with mashed potatoes, pot roast, noodles, etc. Makes 2 cups/500 mL.


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Cream Soup and Sauce Base

-- Quick Clam Chowder --

• 1/4 cup/60 mL diced bacon
• 1/2 cup/125 mL Watkins Cream Soup
• 1/3 cup/80 mL all-purpose flour
• 3-1/2 cups/875 mL milk
• 2 tsp/10 mL Watkins Onion Powder
• 2 cans (6.5 oz/184 g each) minced clams with juice
• 1 tbsp/15 mL lemon juice
• 1/8 tsp/0.6 mL Watkins Black Pepper

In a large saucepan, cook bacon until crisp; drain fat. Add Cream Soup Base and flour; stir in milk. Heat nearly to boiling, stirring constantly; do not boil. Add remaining ingredients, heat through. Makes 4 servings.


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Chicken Soup & Gravy Base

-- Oyster Cracker Munchies --

• 1/4 cup/60 mL Watkins Original Grapeseed Oil
• 4 tsp/20 mL Watkins Chicken Soup
• 1 package (10 to 12 oz/280 to 340 mL) oyster crackers

Mix oil and Soup Base; pour over crackers and stir until well coated. Spread in shallow baking pan and bake at 375 F/190 C for 5 to 6 minutes or microwave (HIGH), uncovered, 3 to 4 minutes. Stir once or twice during baking. Cool and serve. Makes 10 servings.


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Onion Soup and Gravy Base

-- French Onion Dip --

• 2 tbsp/30 mL Watkins Onion Soup
• 2 cups/500 mL reduced-calorie sour cream

Mix ingredients together and refrigerate for 2 or more hours. Serve with chips, crackers or vegetables. Makes 2 cups. Variations:

Onion Dill Dip: To the above recipe, add: 1 tbsp/15 mL Watkins Parsley 1 tsp/5 mL Watkins Dill 1/4 tsp/1.2 mL Watkins Garlic Powder Dash cayenne pepper

Onion Herb Dip: To the above recipe, add: 1-1/2 tsp/7.5 mL Watkins Garlic Powder 1/2 tsp/2.5 mL minced green onion 1/2 tsp/2.5 mL Watkins Oregano 1/2 tsp/2.5 mL Watkins Basil

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Soup Bases ...
Thinking Outside the Bowl

Any time of year, nothing warms the tummy like a piping hot bowl of soup - but one can only consume so many bowls of soup! So here are a few ideas for the rest of can:

• Add Watkins Chicken, Beef or Onion Soup Bases to water when cooking rice, potatoes or pasta for added flavour.
• Don't be afraid to blend Watkins Soup Bases for a truly exotic flavour - Beef Soup and Onion Soup make a wonderful gravy when blended together!
• Use Watkins Soup Bases as a dry marinade for your favourite cuts of beef, chicken or even pork.
• Sprinkle Onion Soup Base over popcorn or baked potatoes.
• Mix Onion with low fat cream cheese, sour cream or yogurt for quick and delicious vegetable or chip dip .
• Create your own "shake & bake" combinations with flour or bread crumbs and Watkins Soup Bases.
• Make your own cream of chicken soup by adding 1 tsp. of Watkins Chicken Soup Base to Watkins Cream Soup Base.
• Stir-fry vegetables in Watkins Chicken, Beef or Onion Soup Base - all of the flavour - none of the fat!
• Mix prepared Watkins Chicken Soup Base with bread crumbs to thicken, wrap tightly in aluminum foil and bake at 350 F/180 C for 20 - 30 minutes for a great stuffing side dish!
• Use Cream Soup as a base for quick leek & potato soup, cream of broccoli or cauliflower soup, or as a base for chowders .
• Use Cream Soup as a base for Alfredo Sauce - mmmmm!
• Cream Soup is a wonderful base for any casserole - simply add a can of tuna, frozen vegetables and egg noodles - supper is 20 minutes!
• Bake pork chops or steak in Cream of Mushroom Soup - much more economical than canned soups!
• Blend Cream of Mushroom Soup with Beef Soup Base for a delicious gravy for potatoes or home fries!
• Add Onion Soup and/or Beef Soup to meat loaf or chili for added rich flavour.
• Add Onion Soup to pork and beans - mmmmm!
  

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