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This is a very simple mushroom soup to make and quite tasty and quick. Instructions are for a pressure cooker but a hot water bath works just as well. I don't personally use a hot water bath so I can't advise on the time.


  • 1/3 cup butter
  • 1 pound mushrooms, chopped or sliced
  • 3/4 cup flour
  • 2 quarts meat stock (chicken bouillon may be substituted)
  • 1 T. salt
  • 1 tsp. lemon juice


  • Melt butter.
  • Add mushrooms and cook until brown.
  • Add meat stock, saving enough to mix with the flour.
  • Make a paste with meat stock and flour.
  • Mix all ingredients and heat until it boils.
  • Put in jars and process in pressure canner for 40 minutes at 10 lb. pressure.
  • When opening to use, add equal amount of milk and soup.
  • Makes 5 pints. Can be tripled.
  • Marlene

Categories: Bisque/Cream  Soup 
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