Mushroom Soup

Ingredients:

4 quarts chicken stock (any good meat stock will do)

3 cups dried mushrooms

4 shallots or 1 small mild onion, finely diced

1/2 stick butter

1/2 cup cold milk

6 T Clear Jel

Bring 1 quart of the chicken broth to a boil, and pour over 1 cup of the dried mushrooms.  Allow it to sit for 1 hour to rehydrate the mushrooms.

Finely chop the remaining 2 cups of mushrooms in the food processor.  

Melt butter in a large saucepan and add shallots.  Cook until lightly browned.  Add the stock and the stock & mushrooms; bring to a low rolling boil.

Mix the clear jel with the milk, and add to the soup mixture.

Ladle soup into pint jars, process at 11 pounds for 45 minutes.

To serve:  heat soup to a boil then add 1/2 pint of heavy cream.

This can be used in place of Cream of Mushroom soup for any recipe.
Yields 8 pints