Canning Mushroom Soup Base

Prepared Cream of Mushroom Soup from Home Canned

5 from 3 votes

Mushroom soup base is a lovely home canning recipe, and you can turn it into your own homemade cream of mushroom soup or use it in all manner of recipes.

Prep Time20

Cook Time20

Canning Time45

Total Time1 25

Course: Soup

Cuisine: American

Keyword: Soup Canning Recipe, vegetarian meal in a jar, vegetarian soup

Servings: servings, Makes 8 pints

Author: Ashley Adamant

Equipment

Pressure Canner
Canning Funnel
Canning Jars, Lids and Bands

Ingredients

4 Tbsp butter or olive oil
2 lbs mushrooms thinly sliced
6 cloves garlic minced
8 cups onions minced
1 cup dry white wine
8 cups chicken beef, or vegetable broth
4 tsp canning salt
1 tsp ground black pepper
2 tsp dried thyme
Boiling water to fill if needed

Instructions

Prepare your pressure canner according to the manufacturer instructions and bring clean pint jars to a simmer to keep them hot.
In a large stockpot, melt the butter over medium heat. Add the onions and garlic and saute until the onions are translucent and soft, about 15 minutes.
Add the sliced mushrooms and saute for another 5 to 10 minutes, until they begin to brown.
Add the wine, broth, salt, pepper, and thyme. Bring to a boil and boil for 5 minutes to heat everything through and drive air from the mushroom tissue.
Ladle the solids into hot pint jars first, dividing them evenly, then top each jar with the hot liquid, leaving 1 inch of headspace.
Remove air bubbles, recheck headspace, and add boiling water or broth to return to 1 inch if needed.
Wipe the jar rims, center the lids, and screw on bands until fingertip tight.
Vent the canner for 10 minutes, then process pints at 10 lbs (weighted) or 11 lbs (dial) for 45 minutes. Adjust pressure for your altitude. Process pints only; there is no tested process for quarts.
Turn off the heat and allow the canner to depressurize naturally. Wait until fully depressurized before opening.
Remove the jars and cool undisturbed for 12 hours. Check the seals, label, and store sealed jars up to 12 months.

Notes

This recipe is adapted by Angi Schneider in Pressure Canning for Beginners and Beyond, built on the NCHFP process for canning mushrooms. Every solid here (mushrooms, onions, garlic, dried spices) has its own canning basis, and each processes in less time than mushrooms, so the whole batch is held to the 45 minute mushroom process.

Safety control: Pints only, 45 minutes, pressure canning only. There is no tested process for canning mushrooms in quart jars, so do not scale up to quarts. This is not a water bath recipe.

Onion starting amount: 8 cups minced onions is about 2 1/4 lbs (1 kg) whole onions, measured before mincing. This whole-vegetable starting weight does not scale with the buttons.

Minimum batch: This recipe is sized for a full canner load of 8 pints. The smallest safe batch is 4 pints.

Altitude Adjustments

Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increase.

Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

To Serve

¼ cup (60 ml) heavy cream
1 tbsp (8 grams) of flour for thickening
Fresh thyme or parsley, to taste

To serve your soup, pour into a medium stock pot and heat it over medium heat for about 10 minutes, or until bubbling. Then, add the remainder of the ingredients (the cream and a flour slurry) to thicken the soup.

Bring the soup back to a boil and cook for another minute or two to allow it to thicken up, being sure to stir it throughout the process. Garnish with thyme or parsley and serve with fresh bread or salad.

Nutrition