Cream of Mushroom Soup — A Canning Recipe
Creamy mushroom soup: Sautéed mushrooms, onions, and rich broth, thickened with cream or roux. Smooth, earthy flavor; a versatile base for recipes or a comforting dish. Popular for cozy meals; enjoy in any recipe by preparing a pot.
Cream of mushroom soup is a velvety, comforting blend of sautéed mushrooms, onions, and a rich broth, typically thickened with cream or a roux. Known for its smooth, earthy flavor, this classic soup offers a delightful combination of savory elements, often enhanced with aromatic spices, creating a versatile base for various recipes or a standalone, warming dish. It’s a popular, timeless favorite, perfect for cozy meals and culinary creations alike. Preserve a large pot of this soup base by pressure canning and enjoy fresh, homemade cream of mushroom soup in any recipe.
What type of mushrooms should I use?
Traditionally, I use white button mushrooms or brown mushrooms because they are a fairly mild variety. However, shiitake, oyster or porcini mushrooms would bring a richer and more comples flavor profile to the dish. Its honestly a matter of personal preference so don’t be afraid top experiment.
I thought you couldn’t can milk based soups?
You can’t generally. This recipe is for making the base only. When you want to use the soup, add cream and flour to make the sauce creamy.
CAUTION! Do NOT can the soup with the cream in it as this could be harmful to your health. For more information on safely canning visit USDA.gov.
TIP: The leftover broth is so good you could drink it. I suggest drinking it.
Cream of Mushroom Soup Base (Canning Recipe)
Equipment
- Measuring Cups and Spoons
- Mixing Spoon
- Pressure canner
- Canning Jars, Lids and Rings
- Jar lifter
Ingredients
Mushroom Soup Base
- 4 Tbsp Butter
- 8 cups minced onions
- 6 garlic cloves
- 2 pounds mushrooms (sliced thin)
- ⅔ cup white wine
- 6 cups chicken broth
- 4 tsps sea salt
- 2 tsps thyme
- 1 tsp black pepper
To serve 1 pint jar of mushroom soup base
- ¼ cup Heavy Whipping Cream
- 3 Tbsp flour slurry
Instructions
- Fill pressure canner with 2-3 inches of water. Place jars in the canner and heat on high.
- Melt butter over medium heat. Cook onions and 6 cloves garlic until translucent (approx. 15 mins).
- Add mushrooms, 2/3 cup white wine, 6 cups chicken broth, 4 tsps sea salt, 2 tsps thyme, and 1 tsp black pepper.
- Bring the mixture to a boil and boil for 5 minutes
- Remove jars from canner and empty water.
- Use a canning funnel to distribute solids into jars. Add liquid, leaving half-inch headspace.
- Wipe jar rims, place lids, and tighten rings securely.
- Place jars in canner, seal, and heat until steam emits. Steam for 10 minutes, then add weight. Process at 10 psi for 45 minutes. Allow natural cooling to 0 psi.
- Carefully remove jars using a lifter. Let jars cool for 24 hours. Check seals and store properly.
Prepare Cream of Mushroom SOup
- Heat mushroom soup base from a single pint jar in a saucepan over medium heat.
- Add 1/4 cup heavy cream and 3 tbsp flour slurry. Heat and stir until thickened.
- Serve immediately or use in your favorite recipe.