French Onion and Mushroom Soup - Canning Video

Even though I am still working during this time, I do have a little more time on my hands than usual. I went into town to pick up things for ourselves and neighbors, and found some lovely mushrooms. This seemed like a great opportunity to can my favorite French Onion and Mushroom soup. I mostly use this soup in recipes - Beef Stroganoff, or over a chuck roast in the crock pot. It is so good! This made 18 pints plus enough for 2 meals. This is definitely something I want to keep stocked in my pantry!

You could half or quarter the recipe for a smaller amount, but if you’re gonna do it, you might as well do a lot!

Ingredients:
6 lbs mushrooms - I used white button and mini Bella’s, but you can use you’re favorite.
10 medium onions
1 small head of garlic
1 stick butter
2 Tbsp olive oil
1 Tbsp black pepper
4 Tbsp dried thyme
4 quarts stock (beef, veggie, chicken - use one or mixed)
1 - 2 quarts of water
1 750 ml bottle of Cabernet Sauvignon (or you could use an additional quart of stock)
4 heaping Tbsp Better Than Bouillon Roasted Beef Base
2 tsp pink salt
1 cup Clear Jel (not instant!) plus water mixed

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