Ya’ll, I have to start out with a disclaimer. This is not USDA approved for canning. Okay so you do you, and do what is best for your family.
This is a quick recipe for cream of mushroom soup. I get asked this a lot and I do not know the shelf life. This doesn’t last on our shelf long enough for me to find out. I make this every 3-4 months it seems like.
Always remember you can use fresh or dehydrated mushrooms.
I make this in a good size batch because I am canning it. When I can something I want to try to shoot for at least 6 pints or so.
In a large pot melt the butter. When that is melted add in the mushrooms, and cook them for about 10 minutes.
Add in the flour mixture or corn starch to your mushrooms and mix well. Add in your beef stock a cup at a time stirring constantly. Bring it to a boil and than let it simmer for 10-15 minutes.
Now add the heavy whipping cream and bring it back to a soft boil. Stirring occasionally. Don’t let it burn. Add in your seasonings and let it cook for 10-15 minutes. Taste and add more seasonings if desired.
While that is cooking get your water going in the PC, and get the jars warmed up. I always use my oven for this. I put the jars in, and turn the oven on 200 degrees.
Now is the time to can the soup.
Carefully fill the hot jars with the soup leaving a 1 inch headspace. Remove any air bubbles and put the lids and rings on. Place in the hot canner and process pints for 60 minutes at your elevation.
When the 60 minutes is up, remove carefully from the canner and place on a towel for 24 hours.
- 4 TBSP Butter
- 1 TBSP garlic powder
- 1 TBSP onion powder
- 2 C of mushrooms (or more if you want)
- 1/4 C flour mixed with some beef broth
- 6 C beef broth
- 2 beef bouillon cubes crushed
- 1 QT of heavy whipping cream or milk
- Salt and Pepper to taste
If someone doesn’t like the texture of mushrooms, you can dehydrate them and powder them up. Use that powder in place of the mushrooms. You get the flavor without the texture.
If you have a dairy restriction leave it out. Or if you want to make this a little more USDA approved, leave the cream out and add it in when you open the jar.
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