1. In a large stockpot, add all the diced mushrooms. No oil is needed. Cook on medium-high heat for about 10 minutes until the mushrooms begin to caramelize and release their liquids.
2. Add in the sherry (or dry white wine) and Worcestershire sauce. Cook for an additional 5 minutes.
3. Stir in the chopped onion, minced garlic, thyme, and bay leaves. Cook for another 5 minutes, allowing the flavors to meld together.
4. Pour in the chicken broth, mushroom bouillon powder (or Better Than Bouillon base), salt, and black pepper. Stir well to combine.
5. Cover the stockpot, reduce the heat to medium-low, and allow the soup to simmer for approximately 45 minutes.
6. Taste the soup and adjust the seasoning as needed. Remove the bay leaves from the pot.
7. Slowly stir in the non-dairy creamer powder, ensuring it is well incorporated into the soup.
8. Gradually whisk in the Hoosier Hill Farm Clear Gel, adding a quarter cup at a time. Bring the soup to a full boil, stirring continuously.
9. Turn off the heat and let the soup cool slightly.
10. Clean and sterilize the pint jars, lids, and rings. Ladle the soup into the jars, leaving about 1 inch of headspace.
11. Place the lids and rings on the jars, ensuring they are securely tightened.
12. Process the jars in a pressure canner at 10 pounds of pressure for 40 minutes. Follow the manufacturer’s instructions for proper processing.
Note: If you prefer not to can the soup, you can refrigerate or freeze it in airtight containers for future use.
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