Can I Add an of Cream of Mushroom Soup to Hot Beefs
Cream of mushroom soup is one of those staples that you really need in your pantry. My husband likes a hot bowl of soup after an afternoon spent hauling wood or shoveling snow. A jar of soup will turn meat and vegetable leftovers into a comforting pot pie or filling casserole.
As someone who often finds herself feeding an extra five or six people at dinnertime I appreciate anything that helps me stretch a meal. But if you look at the ingredients for most commercial soup you are most likely going to find that the soup is heavy on salt and fillers like modified food starch. Monosodium glutamate and soy protein concentrate just don't sound like food to me.
Points to Remember
I love to grow mushrooms and I love to can so it only makes sense for me to make my own soup concentrate. Here are a few things to keep in mind.
- You should not can wild mushrooms. That's what all the canning guides say. I know my grandmother canned wild mushrooms with no problem but if there are no USDA approved guidelines then you have to assume there is some risk.
- While you can make fresh mushroom soup using cornstarch as a thickener, you can't do the same when canning it. The high heat of a pressure canner will break down cornstarch into a really unappealing mess. ClearJel is the only thickener that will give you an excellent finished product. Unfortunately, ClearJel is not available around here. I have to order it on-line. It is a bit pricey but I use it when canning pie fillings too. The first recipe below that uses ClearJel will not work without it.
- This soup requires that you add the milk or half and half when you are ready to serve the soup—not when you can it. Dairy does not hold up to canning or pressure canning. The second recipe below is the mushroom soup recipe put out by the USDA canning website. It does not use ClearJel. The resultant soup is delicious but not as thick as you may be used to–although adding cream, milk or half-and-half to the soup when you prepare it for a meal will add texture.
- Mushrooms are low acid and must be canned in a pressure canner following the directions for your altitude.
Getting Mushrooms
You can, of course, purchase your mushrooms from the market. I would wait until there is a good sale going on and stock up. You need two pounds of mushrooms for 7 pint jars of soup concentrate, and you process the pint jars in a pressure cooker/canner.
You can also grow your own mushrooms and it isn't hard at all, although it takes some patience. We grow shiitake mushrooms on logs down by our stream where it's cool and damp. We also grow our own oyster mushrooms from kits. The kids love to watch the mushrooms sprout. Not only is it educational but I find my children are far more likely to eat food they have grown themselves.
Thick Mushroom Soup (ClearJel version)
Sauté 2 pounds of mushrooms in 5 tablespoons of butter. Add a cup of ClearJel, 3 quarts of chicken stock, 1-1/2 tablespoons flake salt and 5 teaspoons of lemon juice.
Pour hot soup into hot pint jars. Leave 1 inch headspace. Top with hot lids and rings and process at 10-11 pounds of pressure for 45 minutes. This will make 7 pints.
Mushroom Soup (No ClearJel in this version)
Sauté 3-1/2 pounds mushrooms and 7 finely diced shallots in 10 tablespoons olive oil.
When the mushrooms turn brown add the cooking sherry and simmer until the liquid is absorbed. Add the stock, salt and pepper and fill hot pint canning jars leaving one inch of headspace. Top with hot lids and process for 45 minutes at 10-11 pounds of pressure. Make sure that you label the jars when they cool.
Both of these recipes are flexible. If you are short on mushrooms you can fill in with some onion. If you are short on stock you can add a bit of vegetable water.
Cream of Mushroom Soup
To make recipes that call for creamed soup, add cream, half and half or rich milk to the soup as it simmers on the stove. You will need to adjust for taste here but I usually add about the same amount of milk as I have soup concentrate. Don't boil this soup or it will curdle. You can make the soup with skim milk but I find it thin and bland. It should be rich and creamy.
Kathy Harrison
Kathy and her husband own a small hobby farm. They raise bees, have an orchard and grow organic vegetables. They also raise a few pigs and chickens. Most of what they do is a cooperative venture with close neighbors. She has written two books on family preparedness for Storey Publishing, Just In Case: How To Be Self-Sufficient When the Unexpected Happens and Prepping 101: 40 Steps You Can Take To Be Prepared.
View all posts from this author
also by this author
Life's a Bowl of Cherries!
It makes a lot more sense to me to invest in the tools and equipment I need to provide my family with the means to grow and preserve food right where I live.
Read More
A Fizzy Experiment
I decided to spend Wednesday afternoon making a batch of ginger ale. If you have never made soda, I can imagine that it seems like one of those insanely difficult tasks requiring all sorts of fancy skills and hard-to-find equipment. Not so.
Read More
Lehman's loves to help folks lead a simpler life. Submit your email address below, and we'll send new recipes, simple living tips, and announcements to you.
Recent News
people also enjoyed reading
One of my favorite old products was the Cincinnati Chain Pump. It used a loop of chain. Sadly, they quit…
Here's a great article from our archives by C.J. Mouser. She writes from her farm in central Florida, where she…
Grind your own flour. Knead your own dough. Bake your own bread. Nothing tastes better than homemade bread baked with…
If you love using herbs as much as I do, you will probably agree that fresh-picked herbs taste better than…
Ingredients: Garden-fresh tomatoes Mozzarella cheese, thinly sliced OR feta cheese, crumbled Balsamic vinegar Extra virgin olive oil Fresh basil, chopped…
Here's an article from our Country Life Archives. Much of this information may be useful to missionaries living in remote…
Here's a great article from our Country Life Archives – recommended reading for all would-be cheesemakers. When you're done reading, click…
The iron that entered the soul when all those 50-pound crates of apples were purchased at the orchard tends to…
Raising livestock is a continuous cycle of birth and death. Hopefully, there's a lot more of the former and very…
Fall in Amish Country is always beautiful, but some years the colors are more intense and dramatic than others. Why,…
Now is the perfect time to have a garage sale. Kids are back in school so you have a little…
It's hard to be sure, but I think the first time I actually gave any thought to the idea of…
by Jurgen Haver My son Jason wanted a new bike. I told him, "That's great. You can earn the money…
At Lehman's retail store in Kidron, Ohio, we're almost ready to "open the counter" of our brand-new in-store cafe (aptly…
(from The Dalton Gazette & The Kidron News, Vol. 132, No. 51; reprinted with permission) Bidders from as far away…
Recently Lehman's was featured on WKSU, the local National Public Radio Station in Northeast Ohio. The report by WKSU's reporter…
My office, which used to be in a tiny corner of the warehouses in Kidron, is now about five miles…
I was in a large department store recently and saw a huge display of rag rugs – in coordinated colors…
We always needed a GOOD broom and never had one – until I got this barn broom. I love it!…
Posted by Galen Lehman, President, Lehman's A great struggle for me is what to do about merchandise that is made…
shop at lehmans.com
Lehman's publishes content regularly to help folks lead a simpler life. Please submit your email address below, and we'll send new recipes, simple living tips, and announcements to you.
Copyright © 1995-2021 Lehman Hardware and Appliances Inc, All Rights Reserved. Designated trademarks are the property of their respective owners.
Source: https://blog.lehmans.com/think-out-of-the-jar-canning-mushroom-soup/
Inline Feedbacks
View all comments