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Dede’s Golden Mushroom Soup

Submitted by: wvhomecanner on May 5, 2010
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5
Dede's Golden Mushroom Soup

This was my answer to making my own version of Campbell’s Golden Mushroom soup but with less sodium and simple ingredients. It is wonderful to have on hand. Works great in recipes or just warm and serve as a gravy/sauce. Campbell’s has Marsala wine in theirs – I had sherry on hand and that worked nicely also.

Difficulty: Intermediate

Servings: 9 pints


4 Tbsp. oil, divided
4 Tbsp. butter, divided
one gallon washed, trimmed and sliced mushrooms (16 cups)**
2/3 cup Clearjel
1/3 cup tomato paste
6 (14 ounce) cans beef broth
1 tsp. ground white pepper
1/2 cup Sherry Cooking Wine or Marsala

**If buying pre-sliced, this is 3 pounds


Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot.

Add mushrooms, saute’ 4 to 5 minutes. Remove mushrooms from pot and set aside.

Add the remaining oil and butter to the pot and melt together. Whisk in Clearjel, then tomato paste until smooth. Add broth gradually, whisking well. Continue whisking over medium heat until mixture is smooth and bubbly. Add sherry and pepper. Stir in reserved mushrooms, heat through.

Ladle mixture into hot jars, debubble, leaving 1″ headspace, cap. Pressure Can at 10 lbs. for 45 minutes (adjusted for your altitude).

Categories: Canning, Other Soups & Stews, PC Other, Preserving, Pressure Canning, Soups & Stews

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  1. 5-16

    Where do you get the “clearjel”?

  2. 5-16

    I am fortunate to have a little bulk store near me that carries it. And a large ‘Amish’ bulk store just about an hour away. I try to keep one to two quarts jars full on hand at all times. You can find it online also – just be sure not to get instant Clearjel – it’s NOT for heated foods. is one place that I know of that many folks on Canning2 have found their Clearjel.

  3. 9-6

    I’m making 18 pints of this next weekend. That should last me a while…:)

  4. 9-6

    Carrie, use the Marsala if you can find it. It’s even better than the sherry in this. Really good with cabbage too. Or pork chops and cabbage LOL.


  5. 9-18

    Beautiful photo courtesy of CarrieJ :))

  6. 9-19

    It tasted soooo good with sherry that I didn’t even bother myself with trying Marsala (didn’t have Marsala). I had less than a pint left and it went over some steak strips, which hubby loved!! I absolutley encourage everyone to try this recipe exactly as is…it is wonderful 🙂

  7. 11-27

    This was a great recipe. We managed to put 16 pints up for the future. We made it with a white merlot and it was fantastic.

  8. 11-28

    White Merlot? Hmmm good to know! Glad you like it!

  9. 7-24

    Dede, this looks great. I’m wondering, do I have to use beef broth? Can I use chicken instead? Also, do you have to use “cooking” wine? Can real wine be substituted? It looks like others used real wine but maybe cooking wine comes in all of those flavors?

  10. 7-27

    Jan, sure you can use chicken broth – it won’t be a close clone of Campbell’s but it will still be delicious. Yes, wine will work too. In one of the comments above, there was a white merlot used so I would use whatever you like. Play with the recipe and make it your own 🙂

  11. 12-8

    I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped up. They worked really well but were a little chewier than fresh. I usually make my own beef broth as well. This is such a great recipe. Cost is so much less than Campbell’s.

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