Though this soup is super delicious on its own, you can use it in any dish to replace the store bought version. Just add a little cream when you crack it open. I can’t get enough of this soup!
**Disclaimer**Warning** This is NOT and approved canning recipe!!! Please do your research and can at your own risk.
Yields 16 pints
4 lbs Mushrooms, chopped (any kind)
5 lbs Chicken, chopped (white or dark meat)
6 Stalk celery, chopped
1 Large white onion, chopped fine
6 Cloves garlic, crushed
1/2 – 1 Tsp ground black pepper
1 Tsp herbs de provence
1 Tbsp dried parsley
16 Cups chicken stock or broth
Put all ingredients together in a large stock pot. Bring to a boil. Cover, turn heat to low and simmer 15 minutes.
*Optional*
1/2 Cup Clear-Jel
1/2 Cup cold water
Mix into a slurry and add to hot soup. Bring soup back to a boil.
Fill hot jars leaving 1 inch headspace. Clean rim, add lid and ring. Put into a simmering pressure canner. Process pints for 75 minutes, quarts for 90.
Check out my Cream of Chicken & Mushroom Soup Vid: https://www.youtube.com/watch?v=voqwT7Nl6Mk
Enjoy!
~J~
