Recipe from Nell Maruscsak of Miss.
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken broth
1/2 tsp garglic powder or 1 tsp chopped garlic
1/2 tsp onion powder or 1/2 chopped onion
black pepper to taste
Place soup and broth in blender and blend until well mixed. Pour soup into pot. Add remaining ingedients and stir until well mixed. Cook on medium-low for 1 hour. Add giblets if you like. If the fluid level cooks down, add more chicken broth and continue to simmer untill you are ready to serve. This is good over sliced turkey, chicken, pork, beef rice, dressing, or mashed potatoes. Try it you will like it and you want make flour gravy again.