Has anyone canned cream of mushroom soup? What recipe did you use and how did it turn out? The soup from the store has too many additives. Thanks.

-- Cindy (atilrthehony_1@yahoo.com), August 31, 2000

Answers

Cindy, how funny, I was just wondering the same thing yesterday! Also wondered about cream of celery soup. Wonder if you could blend mushrooms to a puree and add milk, some seasoning and some thickener, sort of like a white sauce only with mushrooms and seasoning added. I'm sure you could can that. My canning book says for mushroom to process them at 10# for 45 minutes. Of course you would have to take into consideration the milk. You could even use soy milk I suppose or rice milk. That might be safer. Maybe someone else will have some ideas. Let us know if you come up with anything!

-- bwilliams (bjconthefarm@yahoo.com), August 31, 2000.

Most of the "cream of" soups I've seen in cans (tins?) from shops say to add the milk when you open them. Preserving without milk might make it easier and more concentrated and generally be worth trying a jar.

-- Don Armstrong (darmst@yahoo.com.au), September 01, 2000.

Why not make your cream soup fresh when you need it? I can dig up a recipe if you want one, it is quick & easy. You could add your own fresh or dried mushrooms.

-- Jean (schiszik@tbcnet.com), September 01, 2000.

Jean, if you don't mind would you please post your recipt? Thanks a million!

-- bwilliams (bjconthefarm@yahoo.com), September 03, 2000.

Please do, Jean. I preserve my shiitakes and oysters by drying, and if properly stored, they last (literally) for years! GL!

-- Brad (Homefixer@SacoRiver.net), September 05, 2000.