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Cream of Mushroom Soup


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3 tablespoons butter or margarine
1 pound mushrooms, chopped or sliced
2 quarts chicken or beef broth
2/3 cup clear jel
1/2 teaspoon garlic powder
2 teaspoons salt
1 tablespoon lemon juice

Melt butter in a Dutch oven or small stock pot. Add mushrooms and cook until a light brown. Add broth and clear jel; stir until smooth. Add garlic powder, salt and lemon juice. Heat to boiling.

Fill clean pint jars leaving 1-inch headspace. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 45 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 45 minutes 11 lb 12 lb 13 lb 14 lb

Makes 5 pints.

To eat, add an equal amount of milk or cream and heat.  Serves 2 to 3.



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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013