Cream of Mushroom Soup Canning

Mushrooms are on sale at ALDI's .79 for an 8 oz package. I've taken advantage of this awesome deal to try my hand at making some Cream of Mushroom Soup. I googled a recipe and dug out the pressure cooker and have about 20 pints of soup from the 8 packages of mushrooms and extra ingredients we used. This has been super easy and I can't wait to see how it tastes in some casseroles in the future :) I would like to have some home made chicken or beef stock on hand in the future so I don't have to use stuff with preservatives the next time I can soup.

The best part of the whole day has been finding Emily's (my daughter) two library books stashed away in my pressure cooker. Apparently the last time we used the cooker (around April or May) we brought our stash of UNO cards and her books home inside the cooker and I just put it away on the shelf until today. We've looked everywhere for those books and thankfully now can return them and pay a small fine... :p

Chicken Stock & Mushrooms Cookin'

Bottled Cream of Mushroom Soup Before Pressure Canning


The finished product :)

I pressure cooked this soup at 10 lbs of pressure for 40 minutes.
The recipe is...
1 lb of mushrooms chopped or sliced
2 quarts of meat stock
2 TB of salt
1 tsp of lemon juice
3/4 cup of flour
1/3 cup of butter

Chop the mushrooms and cook with the butter until brown.
Mix part of lemon stock with flour into a paste
Add all ingredients together and bring to a boil