Homemade Cream Of Mushroom Soup To Can Recipes

Steps:

• Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms., In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth., In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender., Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).

Steps:

• 1. Wash and take stems out of mushrooms. (I brushed them with a dry towel). You can slice mushrooms or I used my Vadilia onion dicer to dice small about 1/4 inch (more like commercial soup).Set the stems aside and whiz stems up in a food processor or I used my Ninja.
• 2. Measure and heat your stock, dried onions, dried garlic and salt if you are adding, in large no reactive stock pot. Saving enough cold beef stock to mix with the Clear-jel.(I used a whisk) About 1 ¼ cup broth to ¾ Cup Cear-jel if it's too thick you can add some cold water. If you forget to save cold stock to mix with Clear-jel you can use cold water, I did and it was ok, my homemade stock was very rich and tasty.
• 3. Put olive oil in large skillet, add mushrooms, lemon juice and whizzed mushroom stems to skillet and sauté. I sauté about 5 minutes. I am not sure if this process is necessary but I like it this way. If you don't sauté your mushrooms you could eliminate the olive oil.
• 4. Heat stock and spices until boil, then add sautéed mushrooms, add liquid from sautéing mushrooms also it will give more good mushroom flavor. Turn down burner, add clear-jel slurry last and stir very well to make sure Clear-Jel is incorporated. Be careful not to scorch soup at this point, don't worry about soup thickening it will thicken when it is in the jars in the pressure canner. Ladle hot soup into hot sterilized jars, leaving 1 inch headspace, wipe rim of jars with vinegar damp cloth, place hot, clean, new lids on jars and screw bands/rings only fingertip tight, process in pressure canner for 75 minutes at 10 lb. pressure (adjust for your altitude).
• 5. Note: I use reduced sodium or homemade beef bone stock. I have also used chicken stock. But Beef stock is best. I make about 14 quarts of stock. I multiply this recipe by 7 EXCEPT the oil it stays the same.
• 6. Yield for 7X recipe is about 34-35 pints (Clear-jel is the only approved safe thickener for canning it does not break down like flour or corn starch) Clear-jel can be found online @ sbcanning.com (sbcanning is on Facebook and is also a very good site for safe recipes and canning help),some other places to find Clear-Jel~~ amazon.com, at your local Amish store and in some bakery supply stores.Clear-jel runs about 10.00 a pound this should include shipping. If you can find it at an Amish store it will be from $2.00 to $4.00 a pound depending on supply and demand. If you can find Clear-Jel at your bakery supply it will be less than a dollar a pound. The shelf life of Clear_Jel is very good. For Soups or Pies or any other baking or cooking recipe you must be sure to have the "cook" kind. The instant Clear-Jel will not work for hot recipes. I use this soup for cooking - no cream or milk needed.

Steps:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
• Blend in 2 T. flour and stir.
• Add in the chicken broth and heat until slightly thickened while stirring frequently.
• Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
• Serve and enjoy!

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
• Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.