How to Can Cream of Mushroom Soup Base

Step 1

Prepare the pressure canner, jars and lids. You’ll need eight 1-pint jars. Fill the canner with a few inches of water, according to the manufacturer’s instructions, and put the canner on the stove over low heat with the jars inside to stay hot. This is a hot-pack recipe, so the water needs to be about 180°F (82°C).

Step 2

In a large stockpot, melt the butter and sauté the onions and garlic over medium heat, until the onions are translucent; this should take about 15 minutes.

Step 3

Add the mushrooms, wine, broth and the spices to the stockpot. Bring to a boil over medium-high heat and boil for 5 minutes.

Step 4

Remove the soup from the heat and ladle it into the prepared jars. Ladle the solids into each jar first so that each jar has about the same amount. Then divide the liquid among the jars, leaving 1 inch of headspace.

Step 5

Remove the bubbles with a bubble removal tool and recheck the headspace. If you end up short of liquid, top the jars off with boiling water. Wipe the rims with a clean, damp cloth. Put the lids and bands on the jars and load them into the pressure canner.

Step 6

Process the jars, according to the manufacturer’s instructions, at 10 psi for 45 minutes for 1-pint jars, adjusting for altitude if necessary. There are no recommended times for canning mushrooms in quarts; therefore, this recipe must be canned in pints.

Step 7

After processing, allow the canner to depressurize naturally, then remove the jars and let them cool on the counter for at least 12 hours. Check the seals and store the jars for up to 1 year.

Step 8

For serving, empty a jar of Cream of Mushroom Soup Base into a medium stockpot and heat over medium heat for 10 minutes, until bubbling. Add the cream and an arrowroot or flour slurry to thicken the soup. Bring the soup back to a boil and boil for another minute or two to let it thicken. Be sure to stir it while it’s thickening. Garnish with parsley or thyme and serve with toasted or fresh bread.

Step 9

Reprinted with permission: Schneider, Angi. Pressure Canning for Beginners and Beyond (pp. 429-430). Page Street Publishing.