Dede’s Golden Mushroom Soup

Posted on by November 4, 2012

Dede’s Golden Mushroom Soup

Today we bring you a terrific soup that is begging to be canned. This is another wonderful recipe from Dede. We are on the search for another deal on mushrooms as we have used up the last of our pints that we canned a year ago.

Print
Dede's Golden Mushroom Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9 pints
 
A wonderful soup that can be eaten by itself or as the base to a delicious meal. We have made it with marsala wine and sherry so you know it is versatile.
Ingredients
  • 4 Tbsp. oil, divided
  • 4 Tbsp. butter, divided
  • one gallon washed, trimmed and sliced mushrooms (16 cups)
  • ⅔ cup Clearjel
  • ⅓ cup tomato paste
  • 6 (14 ounce) cans beef broth
  • 1 tsp. ground white pepper
  • ½ cup Sherry Cooking Wine or Marsala
Instructions
  1. Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot.
  2. Add mushrooms, saute’ 4 to 5 minutes.
  3. Remove mushrooms from pot and set aside.
  4. Add the remaining oil and butter to the pot and melt together.
  5. Whisk in Clearjel, then tomato paste until smooth.
  6. Add broth gradually, whisking well.
  7. Continue whisking over medium heat until mixture is smooth and bubbly.
  8. Add sherry and pepper.
  9. Stir in reserved mushrooms, heat through.
  10. Ladle mixture into hot jars, cap.
  11. Pressure Can at 10 lbs. for 45 minutes (adjusted for your altitude).

We hope that you take the time to stock up on this soup. You will not be disappointed.

Comments are closed.