Tuesday, March 12, 2013

Cream of Mushroom Soup {homemade/home-canned}

I purchased several pounds of day(s)-old mushrooms with the intent of following a recipe with a condensed version for soup but wasn't too thrilled about it. Sometime back I had bought this cookbook that has a lot of good, easy and healthy recipes in it. Sure enough, I found one to try and am very pleased with it.
  This cookbook was first published in February 2008 and is in its ninth printing. It explains anything from fermenting to gardening tips to alternatives for white sugar/white flour. I bought it local but if anyone is interested in buying, it can be sent for at this address...

Katie Stoltzfus
426 Stormtowm Rd.
Bird-in-Hand, PA 17505

Origional Recipe

Cream of Celery Soup
  1 cup butter
5 cups diced celery
1-2 T salt
1 cup tapioca starch (found at health food stores)
8 cups milk
Melt butter in large saucepan. Add celery (mushrooms) and saute for five minutes.
Add salt and tapiocs starch (will be very thick), stir well, then add milk slowly,
cooking until thickened, stirring constantly.
Pour into jars and coldpack for 2 hours.
This fills five pint jars.
Variation: Cream of Mushroom Soup 
Omit celery; add 3 cups chopped or sliced mushrooms.

I added dry ckicken broth for flavor or liquid broth can replace some of the milk; 
it gave it a better flavor.
Do not fill the jars beyond the neck. As it cooks in the canner, the soup swells and seeps out
after the cooking time is finished.
This is delish

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