Cream of Mushroom Soup

1/3 cup butter

1 pound mushrooms, chopped or sliced

3/4 cup Clearjel

2 quarts meat stock (beef is really good)

1 T. salt (I do not add)

1 tsp. lemon juice

Melt butter.  Add mushrooms and cook until browned. 
Add meat stock, saving enough to mix with the Clearjel. 
Make a paste with meat stock and Clearjel. 
Mix all ingredients and heat until it boils, stirring often. 
Put in jars and process in pressure canner for 45 minutes
at 10 lb.pressure (adjust for your altitude).
When opening to use, add equal amount of milk and soup. 
Very good! 

Makes 5 pints. 

Dede's Notes: I use this as is – no cream or milk needed. I ususally make a triple batch and I have found that if I chop some of the mushrooms in about 1/4″ dice, and some finely chopped in a food processor, it comes closest to commercial soup.

Mo olelo said:

wvhomecanner said:

CREAM OF MUSHROOM SOUP

Dede's Notes: I use this as is – no cream or milk needed. I ususally make a triple batch and

I have found that if I chop some of the mushrooms in about 1/4″ dice, and some finely chopped

in a food processor, it comes closest to commercial soup.

---

What kind of mushrooms do you use for this?  Do you use just one kind or a variety of different ones?

I have only used white button mushrooms like you find in all the stores.

I am sure it would only get even tastier if you had a variety of mushrooms. It would be a wonderful thing to have on the shelf

Dede

Shells said:

I was just thinking about this soup …. I think the brown cremini mushrooms I buy will be good in this, they look like white button mushrooms but have a more earthy, meaty taste.

The heartier the flavor the better, yes. The original poster of the recipe, unknown lol, said she prefers the older white mushrooms for their depth of flavor as opposed to the super fresh ;)

dede

Our Amish store has it in bulk.

Mo olelo said:

Dede,

Where do you get your Clearjel?  Do you order it on-line?

I've checked all our local grocery stores and haven't been able to find it.

I get mine at the Amish Bulk store in Flatwoods WV or at the little bulk store nearby off of the Stonewood/Quiet Dell exit of I-79. Can also be purchased online. I can find the link if you need it.

Dede

Had to dig this one up because I ended up with a case of shiitake mushrooms today!  Guess the first thing I need to do is figure out how many pounds there are (it should be about 3) and adjust the butter accordingly.  Probably will only get these processed, fried, then frozen today.  Had some button mushrooms in the refrig that can be handled the same way, then another case, of creminis, coming in in a day or two.  We will have canned mushroom soup coming out the ears! 

Sounds like a good problem to have! 

Yep.  Never tried it before, but that's what my produce guy suggested, since I'm still waiting for the criminis.  He said that he and his wife freeze mushrooms all the time, as long as they have been sauted first.  He thought that might be better than drying them, then rehydrating, then frying.  I'll just do the butter and mushrooms and freeze butter and mushrooms together.  And it shouldn't be for very long.

Interesting aroma put off by 3 pounds of Shiitakes!

Now a quandry – what to do with the stems.  There are a bunch of them!  Some of them are pretty soft, so they are in with the tops.  Am considering just cutting off the parts that were attached to whatever was the growing medium then pulverizing the remaining woody parts, adding that into the soup mix.  Not at all sure if the amount of nutrition in those stems is worth all that, though.  Any suggestions?

Making broth is a good idea.

When I make this soup we like to do as I said in the recipe and dice some and finely chop some – comes closer to what Campbell's looks like that way. I would use em

dede