Date Posted:03/14/04 10:57:34am Author: CB Subject: Cream of Mushroom Soup
CREAM OF MUSHROOM SOUP
1/3 cup butter
1 pound mushrooms, chopped or sliced
3/4 cup flour
2 quarts meat stock (chicken bouillon may be substituted)
1 T. salt
1 tsp. lemon juice
Melt butter. Add mushrooms and cook until brown. Add meat stock, saving enough to mix with the flour. Make a paste with meat stock and flour. Mix all ingredients and heat until it boils. Put in jars and process in pressure canner for 40 minutes at 10 lb. pressure. When opening to use, add equal amount of milk and soup. Very good! Makes 5 pints. Can be tripled.
