Since the cream of celery soup was a hit, mushrooms were on the cheap rack at the grocery store, and Monday was Thanksgiving- turkey bones are waiting for processing- I thought I should give cream of mushroom a try.
Cream of Mushroom Soup
1/3 cup butter
1 pound mushrooms, chopped or sliced
4 quarts meat stock
2 T. salt
Melt butter. Add mushrooms and cook until browned.
Heat meat stock in stock pot. Add mushrooms and salt. Bring to boil.
Put in jars and process in pressure canner for 45 minutes at 10 lb.pressure.
When opening to use, add equal amount of milk and soup.
Another shelf stable product to scratch off my grocery list. I wonder what else I can use turkey stock for...