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Dede's Golden Mushroom Soup

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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.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 pints
Author Dede

Ingredients

  • 4 Tbsp. oil divided
  • 4 Tbsp. butter divided
  • one gallon washed trimmed and sliced mushrooms (16 cups)
  • 2/3 cup Clearjel
  • 1/3 cup tomato paste
  • 6 14 ounce cans beef broth
  • 1 tsp. ground white pepper
  • 1/2 cup Sherry Cooking Wine or Marsala

Instructions

  • Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot.
  • Add mushrooms, saute’ 4 to 5 minutes.
  • Remove mushrooms from pot and set aside.
  • Add the remaining oil and butter to the pot and melt together.
  • Whisk in Clearjel, then tomato paste until smooth.
  • Add broth gradually, whisking well.
  • Continue whisking over medium heat until mixture is smooth and bubbly.
  • Add sherry and pepper.
  • Stir in reserved mushrooms, heat through.
  • Ladle mixture into hot jars, cap.
  • Pressure Can at 10 lbs. for 45 minutes (adjusted for your altitude).