Canning mushroom soup base is an incredible way to stock your pantry with a versatile, flavorful foundation for countless meals. This rich, vegetarian soup base offers both convenience and homemade goodness, ready to elevate your culinary creations or serve as a delicious soup on its own.
While traditional cream or thickeners cannot be safely processed in home canning, this recipe allows you to preserve all the essential flavors and textures in a jar, ensuring a wholesome, shelf-stable ingredient for up to two years. Imagine having the start of a gourmet mushroom soup or a hearty casserole readily available whenever inspiration strikes!
Creating your own mushroom soup base through canning offers numerous advantages. It’s a fantastic way to utilize fresh mushrooms when they are abundant, transforming them into a long-lasting pantry staple. This method ensures you have a flavorful component at hand for busy weeknights, last-minute dinners, or simply when you crave the earthy comfort of mushroom soup.
This popular recipe doesn’t just create a convenient ingredient; it produces a deeply satisfying flavor profile that adapts beautifully to various dishes. From creamy, comforting soups to robust casseroles and savory gravies, the possibilities are endless with this canned mushroom soup base.
It’s crucial to understand that when you follow this recipe, you are canning a *mushroom soup base*, not a finished cream of mushroom soup. The distinction is vital for safety in home canning. Ingredients like cream and added thickeners (such as flour or cornstarch) are not safe for pressure canning. These ingredients can interfere with proper heat penetration during processing, creating a dense environment where harmful bacteria, like C. botulinum, could survive.
Fortunately, converting this flavorful base into a rich, creamy soup is incredibly simple once you’re ready to serve. All the delicious mushroom, onion, and garlic goodness is preserved, just waiting for the final touch of cream and your preferred thickener. This method ensures both the safety of your home-canned goods and the exquisite taste you desire.
Essential Ingredients for Your Mushroom Soup Base
This reliable recipe for canning mushroom soup base is thoughtfully adapted from “Pressure Canning for Beginners and Beyond” by Angi Schneider, a highly respected authority in the field of home canning. Her approach aligns with the National Center for Food Preservation’s (NCFP) rigorous recommendations for canning mushrooms, carefully adjusting for safe and approved variations.
Instead of plain water, this recipe ingeniously uses a combination of dry white wine and chicken stock (or vegetable/beef broth) to infuse a deeper, more complex flavor into the base. Both wine and broth are perfectly safe for pressure canning, enhancing the richness without compromising preservation integrity. While chicken stock typically processes for 20 minutes in pints, the overall processing time is dictated by the mushrooms, which require 45 minutes.
Adding aromatic vegetables like onions and a few cloves of garlic further enhances the flavor profile. Onions are safe for canning, with the NCFP recommending a 40-minute processing time, well within the mushroom processing window. Garlic, when added in reasonable amounts, is also permissible in pressure canning recipes and does not impact safety.
Dry spices, such as black pepper and thyme, are also allowed in sensible quantities, ensuring they contribute flavor without altering the product’s density excessively. These spices provide a warm, earthy undertone that complements the mushrooms beautifully.
It’s worth noting that the original recipe might yield slightly less liquid than anticipated. To ensure your jars are filled adequately with flavorful broth, we recommend slightly increasing the amounts of broth and wine. While boiling water can be used to top off jars if you’re short on liquid, using more flavorful stock or wine will result in a superior product.
When packing your jars, always remember to distribute all the solid ingredients (mushrooms, onions, garlic) as evenly as possible across all eight pint-sized canning jars. After the solids are divided, top each jar with the flavorful broth, ensuring a consistent and balanced base in every jar.
To prepare a full canner batch of 8-pint jars of this delightful mushroom soup base, you will need the following high-quality ingredients:
- 4 tbsp (56 grams) butter or high-quality olive oil
- 2 lbs (900 grams) cultivated mushrooms of your choice, thinly sliced
- 6 cloves of fresh garlic, finely minced
- 8 cups (770 grams) of minced onions (approximately 2 ¼ lbs or 1 kg of whole onions)
- 1 cup (240 ml) dry white wine (such as Chardonnay or Pinot Grigio)
- 8 cups (1.9 liters) vegetable, chicken, or beef broth (choose organic for best flavor)
- 4 tsp (24 grams) non-iodized salt (e.g., canning salt, sea salt, or kosher salt)
- 1 tsp (5 grams) freshly ground black pepper
- 2 tsp (2 grams) dried thyme
- Boiling water to fill (optional, primarily if you run short on broth)
The 4 teaspoons of salt in this recipe serve primarily to enhance the natural flavors of the mushrooms and other vegetables. It is not added for preservation purposes, so you have the flexibility to adjust the amount to suit your personal taste preferences, reducing or increasing it as desired.
It’s vital to use an additive-free salt for canning, such as canning salt, sea salt, Himalayan pink salt, or kosher salt. Avoid iodized salt, as the additives it contains can cause cloudiness in your jars and discoloration of the food over time, though it won’t affect safety.
For serving each 1 pint (500 ml) jar of soup base, you will typically add:
- ¼ cup (60 ml) rich heavy cream or half-and-half
- 1 tbsp (8 g) all-purpose flour for achieving a perfect thickness (or a cornstarch slurry for gluten-free)
- Fresh thyme or parsley, to taste, for a vibrant garnish
Regarding mushrooms and onions, feel free to use any variety of *cultivated* mushrooms you enjoy, from cremini and button to shiitake or oyster mushrooms. Similarly, yellow or white onions work wonderfully. The most critical aspect is ensuring the quantities are correct as specified in the recipe. It is essential to strictly avoid wild mushrooms, as they have not been tested for canning safety and can pose significant health risks.
Remember, the heavy cream and flour should *never* be added before canning. These thickening agents and dairy products are added directly before serving to transform your preserved base into a luscious, ready-to-eat cream of mushroom soup.
Important Considerations for Jar Sizes in Mushroom Canning
A fundamental safety rule in home canning, particularly for mushrooms, concerns jar sizes. There are no officially tested or approved recipes for canning mushrooms in quart-sized jars. This means that for any recipe containing mushrooms, including this versatile soup base, you must exclusively use pint (500 ml) or smaller jars.
The National Center for Food Preservation (NCFP) explicitly warns against canning mushrooms in quarts. This guideline exists because larger jars require a longer processing time to ensure that heat adequately penetrates to the center of the jar, killing all potential spoilage organisms. Since quart-sized jars of mushrooms have not undergone rigorous testing to determine a safe processing time, their use is not recommended. Both half-pint and pint jars are processed for 45 minutes, a scientifically determined duration to guarantee safety. Adhering to these precise guidelines is paramount for safe home canning.
Step-by-Step Guide to Canning Mushroom Soup Base
Begin by meticulously preparing your canning equipment. This includes inspecting your eight 1-pint (500 ml) jars for any chips or cracks, washing them thoroughly, and sterilizing them if required by your pressure canner manufacturer (often simply heating them is sufficient for hot-packed foods). Gather your lids and bands, ensuring the lids are new for a proper seal. Set up your pressure canner according to the manufacturer’s instructions, adding a few inches of water to the bottom.
A critical reminder: This recipe is only safe for pint-sized jars; quart jars are not approved for canning mushroom-based products.
Place your clean jars into the canner with the specified amount of water, then begin heating the canner on low. This preheating step is crucial for hot-pack recipes, as it ensures the jars are hot (approximately 180°F or 82°C) when filled with the boiling soup, preventing thermal shock and promoting a strong seal.
While your canner and jars are heating, prepare your vegetables. Dice the onions into uniform pieces and thinly slice your chosen mushrooms. Uniform sizing ensures even cooking and a consistent texture in your finished soup base.
In a large, heavy-bottomed stockpot, melt the butter or heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing them gently for about 15 minutes, or until the onions become translucent and beautifully soft. This step develops the aromatic base of your soup.
Once the onions are translucent and fragrant, introduce the sliced mushrooms to the pot. Sauté for an additional 5 to 10 minutes, allowing them to release their moisture and lightly brown. Browning the mushrooms adds depth and umami flavor. Stir everything well to combine the savory aromas.
Next, pour in the broth and dry white wine, if using, along with the measured spices (salt, black pepper, and dried thyme). The wine adds a subtle acidity and complexity that truly enhances the mushroom flavor. If you prefer to omit the wine, simply replace it with an equal amount of additional broth or water, though the flavor profile will be slightly different.
Bring the entire mixture to a vigorous boil over medium-high heat. This should happen relatively quickly given the warmth of the pot and ingredients. Once boiling, set a timer for precisely 5 minutes. This crucial 5-minute boil is essential for driving air out of the mushroom tissues and ensuring all ingredients are uniformly heated before they are packed into jars, contributing to a more stable product and better headspace retention.
Carefully remove the stockpot from the heat. Using a ladle, fill your preheated jars with the hot soup mixture. It’s best practice to ladle the solid ingredients (mushrooms and onions) into each jar first, aiming for an even distribution across all eight jars. Then, divide the remaining liquid evenly amongst them. The amount of solids may vary slightly depending on how much your mushrooms have shrunk during cooking.
Ensure you leave a precise 1 inch (2.5 cm) of headspace from the rim of each jar. This headspace is critical for successful canning. It allows for the expansion of food during processing, prevents siphoning (liquid loss) from the jars, and helps create a strong vacuum seal, which is fundamental for food safety and shelf stability. Always measure headspace accurately.
Using a non-metallic bubble removal tool, gently run it around the inside of each jar to release any trapped air bubbles. After debubbling, recheck the headspace; if it has fallen below 1 inch, add additional boiling broth or hot water to restore the proper level. This step is vital for preventing false seals and ensuring adequate processing.
Wipe the rim of each jar meticulously with a clean, damp cloth to remove any food particles. Even a tiny speck can prevent a proper seal. Place a prepared lid onto each jar, followed by a screw band. Tighten the bands fingertip-tight—just enough to secure the lid, but not so tight that air cannot escape during processing. Carefully load the filled jars into your pressure canner.
Process the jars at 10 lbs of pressure for 45 minutes. This processing time and pressure are specifically calibrated for pints of mushroom-containing mixtures to ensure safety. Altitude adjustments are necessary for accurate processing pressure; please refer to the table below and your canner manufacturer’s guidelines for precise adjustments based on your elevation.
Once the processing time has elapsed, turn off the heat and allow the pressure canner to depressurize naturally and completely. Do not attempt to force depressurization. After the pressure gauge reads zero, wait an additional 5-10 minutes before carefully removing the lid. Remove the hot jars and place them on a clean towel or cooling rack, ensuring they are not touching each other, to cool undisturbed for a minimum of 12 to 24 hours.
After the cooling period, check all jar seals. A properly sealed lid will be concave and will not flex when pressed. Remove the screw bands (these can be reused for future canning) and wipe down the jars. Label your jars with the contents and date, then store them in a cool, dark, dry place for up to 12 months. Any unsealed jars should be refrigerated immediately and consumed within a few days.
Altitude Adjustments for Canning Mushroom Soup Base
When canning, the processing time remains constant regardless of your altitude. However, the required processing pressure must be increased as your elevation rises above sea level. This adjustment is necessary to ensure that the internal temperature within the canner reaches the appropriate level for safe food preservation. Use the following tables to determine the correct processing pressure if you are 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
Creative Mushroom Soup Base Variations
The beauty of this mushroom soup base lies in its incredible adaptability. Feel free to experiment with different types of cultivated mushrooms to alter the flavor and texture. Beyond the standard cremini or button mushrooms, consider using earthy shiitake, delicate oyster mushrooms, or even a blend of your favorites. Remember, always use cultivated mushrooms for canning, as wild varieties have not been safety tested.
For a unique twist, you could give this recipe an Asian flair. Substitute a portion of the broth with dashi or mushroom stock and replace dried thyme with a dash of soy sauce or tamari and a pinch of ginger. For a richer, more gourmet taste, try using a splash of port or sherry instead of white wine. Don’t be afraid to experiment with other dried herbs and seasonings, such as a bay leaf during simmering or a pinch of smoked paprika for a smoky depth.
Serving Your Homemade Cream of Mushroom Soup
Transforming your canned mushroom soup base into a creamy, comforting bowl of soup is effortless. Simply pour the contents of one pint jar into a medium stockpot and heat it over medium heat for approximately 10 minutes, or until it reaches a gentle simmer. Once bubbling, it’s time to add the final ingredients: the heavy cream and a flour slurry (or cornstarch slurry for a gluten-free option) to achieve your desired thickness.
Bring the soup back to a boil, stirring continuously for another minute or two, allowing it to thicken beautifully. Season to taste with additional salt and pepper if needed. Ladle into bowls, garnish with fresh thyme or finely chopped parsley, and serve alongside crusty artisan bread, a fresh green salad, or a gourmet grilled cheese sandwich for a truly satisfying meal. Enjoy the fruits of your canning labor!
16
servings, Makes 8 pints
Canning Mushroom Soup Base
Ashley Adamant
20
20
45
1
25
Equipment
-
Pressure Canner
Ingredients
-
4
tbsp
butter,
or olive oil -
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 in the article body
Instructions
-
Prepare the jars and lids. Place jars in the pressure canner with a few inches of water. Put on low heat to heat the canner ahead of time.
-
In a large stockpot, melt the butter and sauté the onions and garlic for about 15 minutes until translucent.
-
Add the mushrooms and sauté for another 5 to 10 minutes until lightly browned.
-
Add the wine, broth, and spices. Bring everything to a rolling boil for five minutes.
-
Remove from heat and ladle soup into hot jars. Ladle solids first, then divide the liquid evenly. 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. Adjust for altitude as necessary (see article notes).
-
Allow the canner to depressurize on its own. Remove the jars and let them cool for 12 hours.
-
Check the seals and store the jars for up to 12 months.
-
Enjoy your homemade mushroom soup base!
Notes
For detailed information on ingredient distribution, altitude adjustments, and serving instructions, please refer to the main article above.
Nutrition
Calories:
79
kcal
,
Carbohydrates:
15
g
,
Protein:
3
g
,
Fat:
0.4
g
,
Saturated Fat:
0.1
g
,
Polyunsaturated Fat:
0.1
g
,
Monounsaturated Fat:
0.04
g
,
Trans Fat:
0.01
g
,
Sodium:
1085
mg
,
Potassium:
317
mg
,
Fiber:
2
g
,
Sugar:
7
g
,
Vitamin A:
257
IU
,
Vitamin C:
8
mg
,
Calcium:
35
mg
,
Iron:
1
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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