Dede's Cream of Mushroom Soup
Author: 
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
  1. Melt butter.
  2. Add mushrooms and cook until browned.
  3. Add meat stock, saving enough to mix with the Clearjel.
  4. Make a paste with meat stock and Clearjel.
  5. Mix all ingredients and heat until it boils, stirring often.
  6. Put in jars and process in pressure canner for 45 minutes at 10 lb.pressure (adjust for your altitude).
  7. When opening to use, add equal amount of milk and soup.
Recipe by Rural North Carolina at https://wokokon.com/cream-of-mushroom-soup/