Today I am going to make cream of chicken soup. My second batch, love these so much I will not try to go back to the purchased ones. You know exactly what is in them, and the flavor is awesome. I wrote this article for my sister's Master Gardener group in Allamakee County, Iowa. Looks like the sun will be out here in Dougherty today, and warmer. Have to love it when that happens. HAVE a good day everyone...keep in touch. Till next time, Becky Litterer
What I love to do!
Becky Kerndt Litterer, Becky's Greenhouse, Dougherty, Iowa
I love to grow plants, I love to garden, I love to cook, I love to share, I love to bake, so the newest thing I am doing right now is I love to can or process food. Of course, I do the tomatoes, the salsa, the pickles, and look for recipes to do with the produce I have. So I had jars left over from the fall produce, so was looking for recipes to use up the jars. What I found has been really fun to make, to process and now to share. I have put up cream of mushroom soup, cream of celery soup and cream of chicken soup. I use 1/2 pints and the results is just great. More tasteful than the process cream soups, less sodium and you control the ingredients that go into them. They can be made any time of the year. I will try not to run out of these and have to use the store ones again.
I found the recipes on Canning Granny which is a blog website that others put recipes on. If you love to can and process food you will find this site very helpful. Here is the recipe for Cream of mushroom soup. I doubled the broth part of the recipe after cutting up the mushrooms, I knew that Larry( husband) would think that was too many mushrooms. When I use it I use at least the equal amount of milk to mix with the jar of soup. The taste is just awesome. You will notice the cream of celery soup doesn't have any salt, so celery must be naturally have that flavor of salt in it. Clear Jel is a product similar to corn starch but it is very safe and works with canning. So please use Clear Jel as the recipe calls for and not cornstarch.
You will have to pressure can the jars and I am a strong believer in pressure canning when the recipe calls for it. For your safety please follow the instructions and no short cuts. I hope you give this recipe or the others a try. You will find them very easy to do, and very tasteful. Becky Litterer, Becky's Greenhouse, Dougherty, Iowa
Soup of the Day... Cream of Mushroom Soup
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Cream Of Mushroom Soup
Found on frugalanticsrecipes
2 Tbsp olive oil
2 Tbsp butter
1½ pounds mushrooms, sliced or chopped
1 cup Clear Jel ( You can find this on Amazon.com) or someone said the Amish Store
3 quarts beef stock ( I doubled the beef stock and it turned out well, it was lots of mushrooms with the 1 1/2 lbs of mushrooms, so that is why I added more broth.)
1 Tbsp salt
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. ( I used 1/2 pints when you add the milk is equal to the canned mushroom soup) 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.
Hi! My name is Becky and I am a master gardener. I own Becky's Greenhouse in Dougherty, Iowa.