I use this as is – no cream or milk needed. I usually 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.
Servings: 5 pints
1/3 cup butter
1 pound mushrooms, chopped or sliced
3/4 cup Clearjel
2 quarts meat stock (beef is really good – I use reduced sodium)
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, leaving one inch headspace after debubbling, 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.
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