Thursday, October 22, 2015

Soup of the Day... Cream of Mushroom Soup

Better no spoon than no soup. ~~German Proverb

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Cream Of Mushroom Soup 
Found on frugalanticsrecipes

2 Tbsp olive oil 

2 Tbsp butter 

1½ pounds mushrooms, sliced or chopped 

1 cup Clear Jel 

3 quarts beef stock 

1 Tbsp salt 

1 Tbsp lemon juice 

1 tsp garlic powder 


Melt butter with olive oil. Cook mushrooms, salt, garlic powder and lemon juice until mushrooms are brown. Add stock and Clear Jel. Heat and stir until it boils and thickens.

Put into pint jars leaving 1-inch headspace. Process in pressure canner for 40 minutes at 10lb pressure (or if you live at a higher elevation, 15 lbs). When opening to use, add equal amount of milk and soup.

Tomorrow's Soup of the Day... Crockpot Taco Soup

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