CREAM OF MUSHROOM SOUP
3 tablespoons butter or
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.