Mushroom Soup Base

Found on Pinterest

2 lbs mushrooms, stalks removed 

6 cloves garlic, minced 

2-1/2 tsps dried thyme 

8 cups veggie, beef, or chicken stock/broth 

1/4 t. nutmeg (optional) 

In a large stainless steel heat beef broth/stock over medium heat. Remove from heat. To each jar fill with mushrooms to 3/4 full. 

Add 

1 teaspoon of minced garlic, 

1/2 t. dried thyme and a pinch of nutmeg (optional). 

Once all the jars are filled add hot stock leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with vinegar and wipe the rims of the jarsl. Add your lids and rings to each of jar and turn to seal just "finger tight". Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude) Wait 10 minutes then remove jars after opening canner. For making the soup creamy when serving: for pint size. Double for quarts. In a sauce pan add 1 T. of butter and 1/8 cup of flour. Stir over medium heat till the rouge is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. Or you can add cream to soup.


Mushroom Soup Base #2

Makes 10 cups (5 pints)

2 lbs mushrooms, stalks removed (Buy 2 1/2 lbs) 

6 cloves garlic 

1-1/2 t. dried thyme 

8 cups veggie, beef, or chicken stock/broth 

1/4 t. nutmeg (optional)

Preparation : Prepare 5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer. Slice mushrooms, not too thin, as they will cook down in the pressure canner. Mince the garlic and set them both aside. Cooking: In a large stainless steel heat beef broth/stock over medium heat. Remove from heat. Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill the jars with mushrooms to 3/4 full. 

Add 

1 teaspoon of garlic, 

1/2 t. dried thyme and a pinch of nutmeg (optional). 

Once all the jars are filled add hot stock leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.



For making the soup creamy when serving: for pint size. Double for quarts.

In a sauce pan add 

1 T. of butter and 

1/8 cup of flour. Stir over medium heat till the roux is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. 

To use cream to thicken start with 1/4 cup and stir till hot. Add an additional 1/4 cup of cream if desired.

Tomorrow's Soup of the Day... Navy Bean and Bacon Soup

Golden Mushroom Soup 

Makes 9 pints 

Ingredients 

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 

Directions 

Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot. Add mushrooms, sauté 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. 

NOTE: Great in recipes or just warm and serve as a gravy/sauce. 

Ladle mixture into hot jars, remove air bubbles, leaving 1″ headspace, seal. Pressure can at 10 lbs. for 45 minutes for pints (adjusted for your altitude).

Tomorrow's Soup of the Day...
Goulash Soup with Red Peppers and Cabbage

Cream Of Mushroom Soup 

2 Tbsp olive oil 

2 Tbsp butter 

1½ pounds mushrooms, sliced or chopped 

1 cup Clear Jel 

3 quarts beef stock 

1 Tbsp salt 

1 Tbsp lemon juice 

1 tsp garlic powder 

Instructions

Melt butter with olive oil. Cook mushrooms, salt, garlic powder and lemon juice until mushrooms are brown. Add stock and Clear Jel. Heat and stir until it boils and thickens.

Put into pint jars leaving 1-inch headspace. Process in pressure canner for 40 minutes at 10lb pressure (or if you live at a higher elevation, 15 lbs). When opening to use, add equal amount of milk and soup.

Tomorrow's Soup of the Day... Crockpot Taco Soup