Here’s a clone of a commercial cream soup without a ton of sodium or ingredients you can’t pronounce! Excellent stuff!
Servings: 5 pints
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
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, leaving 1″ headspace after debubbling, and process in pressure canner for 45 minutes
at 10 lbs. pressure (adjust for altitude).
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