Canning Mushroom Soup Base

Prepared Cream of Mushroom Soup from Home Canned

5 from 1 vote

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

Ingredients

4 tbsp butter
2 lbs mushrooms thinly sliced
6 cloves garlic minced
8 cups onions minced, about 2 ¼ lbs or 1 kg of whole onions
1 cup dry white wine
8 cups broth chicken broth, beef broth or vegetable broth
4 tsp canning salt
1 tsp ground black pepper
2 tsp dried thyme
Boiling water to fill may not be necessary, see notes

US Customary - Metric

Instructions

Prepare the jars and lids, putting them in the pressure canner with a few inches of water. Place on low heat to heat the canner up ahead of time.
In a large stockpot, melt the butter and saute the onions and garlic for about 15 minutes.
Add the mushrooms and saute for another 5 to 10 minutes until the mushrooms are browned.
Add the wine, broth, and spices, bringing everything to a boil for five minutes.
Remove from the heat and ladle soup into hot jars. Ladle solids first, then divide the liquid evenly among them. Leave 1" of headspace.
Remove any air bubbles with a bubble removal tool, then ensure proper headspace. Add more broth or boiling water if needed.
Wipe the rims of the jars, then put the lids and bands on the jars. Tighten until they are fingertip tight, then load into the pressure canner.
Process the jars at 10 lbs of pressure for 45 minutes. You may need to adjust for altitude, see notes below.
Let the canner depressurize on its own after the canning time has elapsed. Remove the jars and let them cool for 12 hours.
Check the seals and store the jars for up to 12 months.
Enjoy!

Notes

Yield

Be sure to evenly distribute all the solids across 8 canning jars (pints only). Once the solids are all in, top each jar with the flavorful broth, leaving 1'' headspace. You may need to add a bit of boiling water to top off the jars, and it's a good idea to have a kettle going, just in case.

Altitude Adjustments for Canning Mushroom Soup Base

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.

Enjoy!

Nutrition