Soup of the Day... Golden Mushroom Soup

A bowl of vegetables with someone you love is better than steak with someone you hate. Proverbs 15:17 NLT

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.

Golden Mushroom Soup 

From Farm Bell Recipes at Chickens in the Road Road

Makes 9 pints 

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 

**If buying pre-sliced, this is 3 pounds 

Directions 

Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot. Add mushrooms, sauté 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. 

NOTE: Great in recipes or just warm and serve as a gravy/sauce. 

Ladle mixture into hot jars, remove air bubbles, leaving 1″ headspace, seal. Pressure can at 10 lbs. for 45 minutes for pints (adjusted for your altitude).

Tomorrow's Soup of the Day...
Goulash Soup with Red Peppers and Cabbage