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Here’s a clone of a commercial cream soup without a ton of sodium or ingredients you can’t pronounce! Excellent stuff!
Difficulty: Intermediate
Servings: 5 pints
Ingredients
1/3 cup butter
3 cups celery, 1/4″ dice
1/2 cup sweet onion, 1/4″ dice
1/3 cup finely diced celery leaves (set aside)
1 quart vegetable broth
1 quart chicken broth
(or use ALL chicken broth)
1/4 tsp. garlic powder
1/2 tsp. ground white pepper
1/4 tsp. ground celery seed
1 tsp. lemon juice
3/4 cup Clearjel
Directions
Melt butter. Add celery and onion and sauté until crisp-tender.
Add broth, saving 1 cup to mix with the Clearjel.
Add the seasonings, lemon juice, and the reserved celery leaves.
Mix the Clearjel with the reserved broth.
Mix all ingredients and heat until it boils, stirring often.
Put in jars and process in pressure canner for 45 minutes
at 10 lbs. pressure (adjust for altitude).
Categories: Cream Soups, Low-Sodium, PC Veggies, Preserving, Pressure Canning, Soups & Stews
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8:01
am
I used the last pint of this I had last weekend (horrors!) I mixed it with a sprinkling of chicken base and a handful of frozen pearl onions. Poured that over boneless chicken breasts in the crockpot. It was wonderful and already requested as a repeat!