Canning Mushroom Soup is the perfect way to capture the earthy flavors of fresh mushrooms and enjoy them anytime of year. This homemade recipe combines a variety of mushrooms, herbs, and optional cream for a rich and comforting soup that can be preserved safely with pressure canning. Instead of reaching for store-bought cans, you’ll have your own ready-to-eat jars of flavorful soup waiting in your pantry.
Ideal for quick lunches, cozy dinners, or as a base for sauces and casseroles, this recipe is both practical and delicious. With simple ingredients and canning techniques, you’ll create a true homemade staple.
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What is Canning Mushroom Soup?
Canning Mushroom Soup is a method of preserving a creamy and delectable soup featuring a variety of earthy mushrooms in a safe and shelf-stable manner. Using pressure canning, this recipe allows you to enjoy the flavors of fall and the convenience of a ready-to-eat meal anytime. Imagine opening a jar and immediately enjoying a warm bowl of homemade soup, without the need for fresh ingredients or lengthy cooking.
This recipe combines simple ingredients with straightforward canning techniques to create a pantry staple that everyone will love. From wild mushrooms like chanterelles and morels to the everyday cremini and button varieties, this soup celebrates the versatility of mushrooms. So, grab your canning equipment and let’s get started on a batch of delicious Canning Mushroom Soup!
Key Ingredients for Canning Mushroom Soup:
- 4 pounds Mixed Mushrooms (Cremini, Shiitake, Oyster): Cleaned and sliced. A mix of mushroom varieties adds depth and complexity to the flavor.
- 2 large Yellow Onions: Diced. Provides a savory base for the soup.
- 4 cloves Garlic: Minced. Lends a pungent aromatic note.
- 1/2 cup Olive Oil: Used for sautéing the vegetables and bringing out their flavors.
- 8 cups Vegetable Broth: Adds moisture and amplifies the vegetarian nature of the soup. Opt for a low-sodium variety for better control of the soup’s saltiness.
- 1 cup Dry Sherry: Adds a nutty and complex flavor (optional, can substitute with more vegetable broth).
- 1/2 cup All-Purpose Flour: Used as a thickening agent. Can be substituted with gluten-free flour for dietary needs.
- 2 cups Heavy Cream: Creates a rich and creamy texture (optional, can substitute with coconut cream for a dairy-free option). Note: Dairy products can sometimes affect preservation, so if you plan to omit the cream until serving.
- 2 tablespoons Dried Thyme: Adds an earthy and herbaceous flavor.
- 2 tablespoons Dried Parsley: Offers a fresh and mild flavor.
- 1 tablespoon Salt: Enhances the overall flavor profile. Adjust to taste.
- 1 teaspoon Black Pepper: Adds a subtle spicy kick. Adjust to taste.
- 2 tablespoons Lemon Juice: Adds brightness and balances the richness of the soup.
- Pinch of Nutmeg: For added warmth and coziness.
Equipment Needed:
- Pressure canner
- Canning jars (pint or quart) with lids and rings
- Jar lifter
- Large pot
- Large spoon
- Measuring cups and spoons
How to Make Canning Mushroom Soup:
This Canning Mushroom Soup is an easy and satisfying way to harness the earthy flavors of mushrooms for year-round enjoyment. The creamy texture and rich taste make it a comforting and delicious dish.
While the process includes canning, the preparation time is only about 30 minutes; the magic lies in the pressure canning, which ensures that the soup is safe and shelf-stable. You’ll love how simple it is to create a flavorful and nutritious soup that you can enjoy whenever the craving strikes. Let’s dive in!
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Canning Mushroom Soup
- Total Time: 2 hours
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Canning Mushroom Soup is a creamy, earthy, and comforting soup made with a blend of mushrooms and preserved safely using pressure canning for long shelf life. Perfect for cozy meals anytime.
Ingredients
- 4 pounds Mixed Mushrooms (Cremini, Shiitake, Oyster), cleaned and sliced
- 2 large Yellow Onions, diced
- 4 cloves Garlic, minced
- 1/2 cup Olive Oil
- 8 cups Vegetable Broth (low sodium)
- 1 cup Dry Sherry (optional, or substitute broth)
- 1/2 cup All-Purpose Flour (or gluten-free flour)
- 2 cups Heavy Cream (or coconut cream, optional)
- 2 tablespoons Dried Thyme
- 2 tablespoons Dried Parsley
- 1 tablespoon Salt (adjust to taste)
- 1 teaspoon Black Pepper (adjust to taste)
- 2 tablespoons Lemon Juice
- Pinch of Nutmeg
Instructions
- Clean and slice mushrooms evenly.
- Heat olive oil in a large pot. Sauté onions 5–7 minutes until softened, then add garlic for 1 minute.
- Add mushrooms, cook 10–15 minutes until browned and moisture released.
- Sprinkle flour, stir to coat, cook 2 minutes.
- Deglaze with dry sherry (if using), cook 1 minute.
- Add broth, thyme, parsley, salt, pepper, and nutmeg. Simmer 20–25 minutes.
- Blend soup with immersion blender or in batches until smooth.
- Stir in cream (if using) and lemon juice. Heat through without boiling. Adjust seasoning.
- Sterilize canning jars, lids, and rings.
- Ladle soup into hot jars, leaving 1-inch headspace. Wipe rims clean.
- Seal with lids and rings fingertip tight.
- Process jars in pressure canner: pints 75 minutes at 10 lbs pressure; quarts 90 minutes at 10 lbs pressure (adjust for altitude).
- Cool naturally, remove jars, let rest 12–24 hours.
- Check seals, label, and store in a cool dark place up to 18 months.
Notes
For dairy-free storage, omit cream before canning and add when serving. Always follow your pressure canner manufacturer’s safety guidelines.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Why You’ll Love This Canning Mushroom Soup:
This Canning Mushroom Soup is fantastic because it’s a delicious, creamy comfort food that you can enjoy any time of year. The blend of different mushrooms creates an incredibly rich and savory flavor profile that is both satisfying and comforting.
Making this soup at home is a fantastic cost-saving measure compared to buying canned soup from the store. Not only is it more affordable, but you also know exactly what ingredients are going into your soup, avoiding any unwanted additives or preservatives. For an extra layer of indulgence, consider topping your soup with a dollop of sour cream, a sprinkle of fresh chives, or a drizzle of truffle oil.
If you like this recipe, you might also enjoy our Creamy Tomato Soup recipe, which is another excellent candidate for canning and offers a different but equally satisfying flavor profile. Give this Canning Mushroom Soup recipe a try and enjoy homemade soup whenever you crave it!
What to Serve Canning Mushroom Soup With
- Grilled Cheese Sandwich: A classic pairing, the creamy soup complements the cheesy sandwich perfectly.
- Crusty Bread: Ideal for dipping in the soup and soaking up all the delicious flavors.
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich soup.
- Roasted Vegetables: Serve alongside a side of roasted vegetables such as Brussels sprouts, carrots, or asparagus.
- Quiche: A slice of quiche makes for a heartier and more substantial meal.
Top Tips for Perfecting Canning Mushroom Soup:
- Don’t overcrowd the pot: When cooking the mushrooms, work in batches to ensure they brown properly. Overcrowding can cause them to steam instead of brown.
- Use a variety of mushrooms: Experiment with different types of mushrooms like shiitake, oyster, or porcini for a more complex flavor.
- Taste and adjust seasoning: Be sure to taste the soup before canning and adjust the seasoning as needed. Salt, pepper, and herbs can make a big difference in the final flavor.
- Ensure proper headspace: Leave the correct amount of headspace in the jars to ensure a proper seal during canning.
- Adjust for altitude: If you live at a high altitude, be sure to adjust the pressure and processing time according to your canner’s instructions.
- Don’t skip the sterilization: Make sure you properly sterilize your jars and lids to prevent spoilage.
5 Facts About Canning Mushroom Soup:
- Long Shelf Life: Properly canned mushroom soup can last up to 18 months on a pantry shelf.
- Vegetarian-Friendly: This recipe uses vegetable broth, making it a great vegetarian option.
- Customizable: You can tailor the soup by adding different types of mushrooms or herbs to suit your preferences.
- Cost-Effective: Making your own soup from scratch is more economical than buying canned varieties.
- Homemade Taste: Homemade mushroom soup tastes much better than store-bought, with richer and fresher flavors.
Storing and Reheating Tips:
Storing: Properly sealed jars of Canning Mushroom Soup should be stored in a cool, dark, and dry place. A pantry or basement is ideal. Avoid storing the jars in direct sunlight or near heat sources, as this can affect the quality and safety of the contents.
Reheating: To reheat, simply open a jar of the soup and pour it into a saucepan. Heat over medium heat, stirring occasionally until heated through. Do not boil. Alternatively, you can microwave the soup in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
If the Soup Didn’t Seal: If a jar doesn’t seal properly (the lid flexes when pressed), you have a couple of options:
- Reprocess: You can reprocess the soup immediately using a clean jar and lid, following the same canning instructions.
- Refrigerate and Use: If you don’t want to reprocess, store the soup in the refrigerator and use it within a week.
Final Thoughts:
Canning Mushroom Soup is a rewarding way to preserve the rich, earthy flavors of mushrooms, ensuring you have a comforting and delicious meal ready whenever you need it. With these simple steps and tips, you can enjoy homemade soup all year round.
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Canning Mushroom Soup FAQs:
Q: Can I use dried mushrooms in this recipe?
A: Yes, you can use dried mushrooms. Rehydrate them in hot water before adding them to the soup. Be sure to reserve the mushroom broth for even more flavour.
Q: Can I omit the sherry?
A: Absolutely! If you prefer not to use sherry, simply replace it with an equal amount of vegetable broth.
Q: Is it safe to can soup with cream?
A: The above recipe is recommended without the cream until serving. Dairy products have the potential to change during the canning process and affect preservation and also alter the soup quality.
If you would like to try canning the cream, remember to research guidelines for pressure canning dairy products, consulting resources such as your local extension office.
Q: Do I need to sterilize my jars?
A: Yes, sterilizing your jars is crucial to prevent spoilage and ensure the safety of your canned goods.
Q: How do I know if my jars are sealed properly?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex, it’s sealed properly.
Q: What if my soup is too thick?
A: If the soup is too thick, simply add more vegetable broth until you reach your desired consistency.
Q: Can I add other vegetables to this soup?
A: Yes, you can add other vegetables such as carrots, celery, or potatoes for a more hearty soup. Just be sure to dice them into small, even pieces so they cook evenly.
Q: How often should I check the seal on my canned jars during storage?
A: It’s a good practice to periodically inspect your canned jars during storage, every few months, to ensure the seals remain intact and there are no signs of spoilage such as bulging lids or leakage.