Dede's Cream of Mushroom Soup
Author: Dede
Recipe type: Soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 5 pints
- 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
- 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.
Recipe by Rural North Carolina at https://wokokon.com/cream-of-mushroom-soup/
3.1.09