Instructions: The night the gravy should be cooked pour four cups boiling water over dried mushrooms and cover. The next morning clean and check the mushrooms and liquid. Simmer diced onions, minced garlic and butter in a 5 gallon kettle until onions are clear. Add tomato soup and water to onion, garlic and butter. Add one tablespoon crushed sweel basil to gravy. Bring gravy to boil and simmer covered for 2 hours. Thoroughly mix ground round or hamburger with ground pork, Worchestshire Sauce and salt. Add meat to boiling gravy a little at a time, crumbling as you add it. Add cleaned mushrooms and mushroom liquid. Cook gravy at low temperature bubbling boil for an hour and a half, stirring every 20 minutes. (Might be best to use a crockpot). Simmer one more hour. This gravy is best put in small containers. Also, fill in jars chilled in cold water to cool fast. Put in refrigerator. Reheat over spaghetti the next day.

Serving Ideas : Serve over spaghetti.

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