CREAM OF MUSHROOM SOUP

CREAM OF MUSHROOM SOUP
• 1/3 cup butter or olive oil
• 1 pound mushrooms, chopped or sliced
• 1/2 cup Clear-Gel
• 2 quarts beef stock
• 1 T. salt
• 1 tsp. lemon juice

Melt butter. Add mushrooms and cook until brown. Add meat stock, saving enough to mix with the Clear-Gel. Make a paste with meat stock and Clear-Gel. Mix all ingredients and heat until it boils and thickens.
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.

CREAM OF CELERY SOUP

1/3 cup butter or olive oil
3 cups celery, 1/4" dice
1/2 cup sweet onion, 1/4" dice
1/3 cup finely diced celery leaves (set aside)
1 quart vegetable broth
1 quart chicken broth
(or use ALL chicken broth)
1/4 tsp. garlic powder
1/2 tsp. ground white pepper
1/4 tsp. ground celery seed
1 tsp. lemon juice
3/4 cup Clearjel

Melt butter or heat oil. Add celery and onion and sauté until crisp tender.
Add broth, saving 1 cup to mix with the Clearjel.
Add the seasonings, lemon juice, and the reserved celery leaves.
Mix the Clearjel with the reserved broth.
Mix all ingredients and heat until it boils and thickens, stirring often.
Put in jars and process in pressure canner for 45 minutes
at 10 lbs. pressure (adjust for altitude).