Savor the Homemade Goodness: A Delectable Recipe for Cream of Mushroom Soup
Embark on a culinary adventure and elevate your soup game with a homemade batch of creamy and flavorful condensed cream of mushroom soup.
Perfect for cozy evenings or as a versatile ingredient in various recipes, this soup is a true delight for mushroom lovers. In this article, we'll guide you through a step-by-step recipe that promises rich flavors and a velvety texture. Get ready to indulge in the comforting goodness of homemade soup as we unveil the secrets to making a batch that will have you coming back for more.
Recipe: Homemade Condensed Cream of Mushroom Soup
Ingredients:
- - 14 cups chicken broth
- - 10 cups diced mushrooms
- - 1 large onion, finely chopped
- - 4 garlic cloves, finely minced
- - 3 bay leaves
- - 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
- - 2/3 cup dry sherry or dry white wine (optional)
- - 2 tablespoons Worcestershire sauce
- - 5 scoops of mushroom bouillon powder or 4 tablespoons mushroom Better Than Bouillon base
- - 1 tablespoon salt
- - 2 teaspoons black pepper
- - 1 teaspoon nutmeg
- - 1 1/2 cups non-dairy creamer powder
- - 1 1/4 cups Hoosier Hill Farm Clear Gel (available on Amazon)
- - 6-8 pint jars
Instructions:
1. In a large stockpot, add all the diced mushrooms. No oil is needed. Cook on medium-high heat for about 10 minutes until the mushrooms begin to caramelize and release their liquids.
2. Add in the sherry (or dry white wine) and Worcestershire sauce. Cook for an additional 5 minutes.
3. Stir in the chopped onion, minced garlic, thyme, and bay leaves. Cook for another 5 minutes, allowing the flavors to meld together.
4. Pour in the chicken broth, mushroom bouillon powder (or Better Than Bouillon base), salt, and black pepper. Stir well to combine.
5. Cover the stockpot, reduce the heat to medium-low, and allow the soup to simmer for approximately 45 minutes.
6. Taste the soup and adjust the seasoning as needed. Remove the bay leaves from the pot.
7. Slowly stir in the non-dairy creamer powder, ensuring it is well incorporated into the soup.
8. Gradually whisk in the Hoosier Hill Farm Clear Gel, adding a quarter cup at a time. Bring the soup to a full boil, stirring continuously.
9. Turn off the heat and let the soup cool slightly.
10. Clean and sterilize the pint jars, lids, and rings. Ladle the soup into the jars, leaving about 1 inch of headspace.
11. Place the lids and rings on the jars, ensuring they are securely tightened.
12. Process the jars in a pressure canner at 10 pounds of pressure for 40 minutes. Follow the manufacturer's instructions for proper processing.
Note: If you prefer not to can the soup, you can refrigerate or freeze it in airtight containers for future use.
Usage:
This homemade condensed cream of mushroom soup is a versatile ingredient that can be used in various recipes. It serves as a flavorful base for casseroles, sauces, and creamy soups. Simply dilute it with an equal amount of liquid (such as water or milk) when using it in recipes that call for condensed cream of mushroom soup.
By creating your own batch of condensed cream of mushroom soup, you unlock a world of rich flavors and culinary possibilities.
This homemade version allows you to control the ingredients and tailor the soup to your taste preferences. Embrace the comfort and satisfaction of making this classic soup from scratch, and elevate your dishes with its creamy and earthy essence. Enjoy the process of crafting this delightful soup and savor the rewards of a homemade creation that surpasses any store-bought alternative.
Comments