Canning Cream of Mushroom Soup without Cream

Recently I posted about canning cream of chicken soup minus the cream part.  Mainly because Jon doesn't tolerate milk products.   Today I set out to can homemade cream of mushroom soup. 

Step one, was to dice up one pound of mushrooms.  I used white button mushrooms.  Next, I diced up one half or a white onion and three cloves of garlic.   I sauteed the onions and garlic in about a tablespoon of olive oil until tender. 

Working with one and a half quarts of beef broth, I ran the sauteed vegetables, beef broth and diced mushrooms through my blender in small batches and added them to my stock pot. To the mixture I added 3 teaspoons of lemon juice.

I heated up the mixture in my stock pot on a medium-high heat.  Upon bringing the soup to a boil and then reduce to a medium heat.  Mix 1 cup of cold or room temperature beef stock with 3/4 cup of Clear-Jel. Slowly add the Clear-Jel mixture to the beef-mushroom soup, stir about a minute.  Being careful that soup does not scorch, turn the heat down if  need to avoid scorching.  

Ladle hot soup into hot sterilized Half Pint Mason Jars, remove bubbles, wipe jar rims with a paper towel dampened with white vinegar. Place hot lids on and tighten rings finger tip tight. Place hot jars of soup into Pressure Canner. Put lid on canner and vent canner for a full 10 minutes after it has a steady stream of steam coming out the steam hole. Then put on the weight and process for 75 minutes at 10 pounds of pressure.

As for the taste, despite the darker non-'white/creamy' look, it does taste like a creamy beef gravy.  These will be tasty in my green bean casserole or over a cubed steak.  And the best part is Jon can enjoy some of his favorite creamy recipes minus the cream! 

Cost (not including jars):  

$1/Mushrooms (on sale)

Clear-Jel ($1.25)

Onion / Garlic ($0.50)

Total cost $2.75 = $0.31 per half pint

This recipe yields approximately 9 half pint jars. 

Nutrition comparison for 10 ounces: 

Calories in Campbell’s Soup = 225

Calories in homemade = 200 (most from bone broth and oil)

Sodium in Campbell's = 2,175 mg

Sodium in homemade = 475mg

Ingredients: 

3 Tbsp olive oil

1 lb mushrooms, whole or sliced

1 1/2 qt beef broth canned or homemade

1 Tsp Morton Canning and Pickling Salt (added to each pint jar) 

3/4 cup Clear Jel

1 cup beef broth (to mix with Clear-Jel)

3 tsp lemon juice

1 tsp minced garlic

½ onion diced 

For he satisfies the thirsty

and fills the hungry with good things.

Psalm 107:9