Humble Beginnings

Update on Mushroom Soup

I was asked for the soup recipe I used the other day.  I've posted it below.  As for the results?  Well...it turned out pretty darn good!  It had a really rich flavor and canned up pretty good.  I should take pictures to post.  Also, I was able to make 10 pints of chicken stock (I was completely out of the quart jars) instead of the 5-6 I originally thought I would have left over.  It dawned on me yesterday that you could probably use a bunch of celery (I mean the entire bunch) to make "Cream of Celery Soup". I bet that would be really good.  I may have to try that one next time.

Cream of Mushroom Soup

1/3 cup butter

1 pound mushrooms (chopped or sliced)

3/4 cup flour

2 quarts meat stock (chicken bouillon may be substituted)

1 T. salt

1 tsp. lemon juice

Melt better.  Add mushrooms and cook until brown.  Add meat stock, saving enough to mix with the flour.  Make a paste with meat stock and flour.  Mix all ingredients and heat until it boils.  Put in jars and process in pressure canner for 40 minutes at 10 lbs. pressure.  When opening to use, add equal amount of milk and soup. Makes 5 pints.  Can be tripled.