“Simple, earthy, and perfect for creamy soups or cozy comfort meals.”
From my kitchen to yours — this recipe makes a rich, flavorful mushroom base that’s ready for anything: creamy soups, sauces, roasts, or casseroles. Once you have a few jars on your shelf, you’ll never go back to store-bought again!
Ingredients
- 1 lb fresh mushrooms (sliced or chopped)
- 5 cups water or beef broth (or try Lipton Beefy Onion soup mix for extra flavor)
- Salt & pepper to taste
Directions
- Prepare the broth:
In a large pot, combine the mushrooms and water (or broth). Simmer on low heat for about 30 minutes, letting the mushrooms release all their deep, earthy flavor. - Get your canner ready:
Fill your pressure canner with fresh water according to manufacturer directions. Warm your clean quart jars and lids. - Fill your jars:
Spoon mushrooms and broth evenly into 4 quart jars, leaving 1 inch of headspace at the top. Wipe rims clean, apply lids and rings finger-tight. - Pressure can:
Process in a pressure canner for 75 minutes at 10 pounds pressure, adjusting for your elevation.
🕊️ (Always double-check your pressure and time with local altitude guidelines.) - Cool and store:
Let jars cool naturally before storing. You’ll hear that satisfying pop when they seal!
To Make Cream of Mushroom Soup
When you’re ready for a creamy version:
- Open one jar and pour into a saucepan.
- Mix ¼–½ cup milk with 1–2 tbsp cornstarch to create a slurry.
- Stir into the hot soup until thickened to your liking.
✨ Optional: add a pat of butter or a splash of cream for richness.
Serving Ideas
- Stir into homemade spaghetti sauce 🍝
- Pour over roast beef or pork 🥩
- Use as a base for casseroles or gravies 🍲
Yield: 4 quart jars
Processing Time: 75 minutes at 10 lbs pressure (adjust as needed)
Shelf Life: Up to 1 year in a cool, dark pantry
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