Dede’s Cream of Mushroom Soup
This cream of mushroom soup is a fantastic recipe that does a great job being canned. It is a competition to see if it will be used as a base or stand alone. It is time to get some more mushrooms so we can put up some pints that we will use throughout the year.
Dede's Cream of Mushroom Soup
Author: Dede
Recipe type: Soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 5 pints
A delicious soup that is easily made and can be done in the pressure canner so you will be sure of many different meals in the future.
Ingredients
- ⅓ cup butter
- 1 pound mushrooms, chopped or sliced
- ¾ cup Clearjel
- 2 quarts meat stock (beef is really good – I use reduced sodium)
- 1 T. salt (I do not add)
- 1 tsp. lemon juice
Instructions
- Melt butter.
- Add mushrooms and cook until browned.
- Add meat stock, saving enough to mix with the Clearjel.
- Make a paste with meat stock and Clearjel.
- Mix all ingredients and heat until it boils, stirring often.
- Put in jars and process in pressure canner for 45 minutes at 10 lb.pressure (adjust for your altitude).
- When opening to use, add equal amount of milk and soup.
We hope you have the chance to put up some cream of mushroom soup. It makes a wonderful meal.