(3 votes, average: 5.00 out of 5)
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This was my answer to making my own version of Campbell’s Golden Mushroom soup but with less sodium and simple ingredients. It is wonderful to have on hand. Works great in recipes or just warm and serve as a gravy/sauce. Campbell’s has Marsala wine in theirs – I had sherry on hand and that worked nicely also.
Difficulty: Intermediate
Servings: 9 pints
Ingredients
4 Tbsp. oil, divided
4 Tbsp. butter, divided
one gallon washed, trimmed and sliced mushrooms (16 cups)**
2/3 cup Clearjel
1/3 cup tomato paste
6 (14 ounce) cans beef broth
1 tsp. ground white pepper
1/2 cup Sherry Cooking Wine or Marsala
**If buying pre-sliced, this is 3 pounds
Directions
Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot.
Add mushrooms, saute’ 4 to 5 minutes. Remove mushrooms from pot and set aside.
Add the remaining oil and butter to the pot and melt together. Whisk in Clearjel, then tomato paste until smooth. Add broth gradually, whisking well. Continue whisking over medium heat until mixture is smooth and bubbly. Add sherry and pepper. Stir in reserved mushrooms, heat through.
Ladle mixture into hot jars, debubble, leaving 1″ headspace, cap. Pressure Can at 10 lbs. for 45 minutes (adjusted for your altitude).
Categories: Canning, Other Soups & Stews, PC Other, Preserving, Pressure Canning, Soups & Stews
Submitted by: wvhomecanner on May 5, 2010
Sharon Duffey says:
Where do you get the “clearjel”?
On May 16, 2010 at 4:15 pm
Dede ~ wvhomecanner says:
I am fortunate to have a little bulk store near me that carries it. And a large ‘Amish’ bulk store just about an hour away. I try to keep one to two quarts jars full on hand at all times. You can find it online also – just be sure not to get instant Clearjel – it’s NOT for heated foods. http://www.barryfarm.com is one place that I know of that many folks on Canning2 have found their Clearjel.
On May 16, 2010 at 5:31 pm
Sharon Duffey says:
Thanks so much Dede, love the canning/preserving recipes you have posted. Keep them coming
On May 17, 2010 at 10:12 pm
carriej says:
I’m making 18 pints of this next weekend. That should last me a while…:)
On September 6, 2011 at 1:58 pm
Dede ~ wvhomecanner says:
Carrie, use the Marsala if you can find it. It’s even better than the sherry in this. Really good with cabbage too. Or pork chops and cabbage LOL.
dede
On September 6, 2011 at 8:03 pm
Dede ~ wvhomecanner says:
Beautiful photo courtesy of CarrieJ :))
On September 18, 2011 at 10:58 pm
carriej says:
It tasted soooo good with sherry that I didn’t even bother myself with trying Marsala (didn’t have Marsala). I had less than a pint left and it went over some steak strips, which hubby loved!! I absolutley encourage everyone to try this recipe exactly as is…it is wonderful 🙂
On September 19, 2011 at 12:13 am
pirate96 says:
This was a great recipe. We managed to put 16 pints up for the future. We made it with a white merlot and it was fantastic.
On November 27, 2011 at 1:27 pm
Dede ~ wvhomecanner says:
White Merlot? Hmmm good to know! Glad you like it!
On November 28, 2011 at 4:19 pm
Jan says:
Dede, this looks great. I’m wondering, do I have to use beef broth? Can I use chicken instead? Also, do you have to use “cooking” wine? Can real wine be substituted? It looks like others used real wine but maybe cooking wine comes in all of those flavors?
On July 24, 2012 at 4:35 pm
Dede ~ wvhomecanner says:
Jan, sure you can use chicken broth – it won’t be a close clone of Campbell’s but it will still be delicious. Yes, wine will work too. In one of the comments above, there was a white merlot used so I would use whatever you like. Play with the recipe and make it your own 🙂
On July 27, 2012 at 9:33 pm
femforrest says:
I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped up. They worked really well but were a little chewier than fresh. I usually make my own beef broth as well. This is such a great recipe. Cost is so much less than Campbell’s.
On December 8, 2016 at 6:15 pm