Cream of anything soups

condensed cream of mushroom soup: # Ingredients: - 2 tablespoons butter - 1 medium onion, finely chopped - 2 cups mixed mushrooms (button, cremini, shiitake), sliced - 1 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup all-purpose flour - 1 cup chicken or vegetable broth - 1/2 cup heavy cream or half-and-half # Instructions: 1. In a large skillet, melt the butter over medium heat. 2. Add the chopped onion and sauté until softened, about 3-4 minutes. 3. Add the sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms release their moisture and start to brown, about 5 minutes. 4. Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly. 5. Gradually pour in the broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, until it thickens. 6. Stir in the heavy cream or half-and-half. Reduce heat to low and let simmer for an additional 2-3 minutes, until heated through. To Can: 1. Prepare your canning jars and lids according to the manufacturer's instructions. 2. Fill the hot, sterilized jars with the condensed soup, leaving about 1 inch of headspace. 3. Remove any air bubbles, wipe the rims with a clean cloth, and apply the lids and rings. 4. Process the jars in a boiling water bath for 20-25 minutes, adjusting for altitude as necessary. 5. Let the jars cool, then check the seals after 24 hours. To Use: 1. Mix 1 can of condensed soup with 1/2 cup of milk or water to achieve the desired consistency. 2. Use in your favorite casseroles, soups, or sauces. Recipe #2 cream of anything soup 3C diced mushrooms (chicken celery or whatever) 1C butter 1-2 Tbl sea salt 1 C tapioca Flour or Arrowroot powder 1 Diced onion 6 small cloves garlic (minced) ½ Gal Milk or half and half Process at 10 lbs pressure for 40 minutes