“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

1. 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.
2. Get your canner ready:
   Fill your pressure canner with fresh water according to manufacturer directions. Warm your clean quart jars and lids.
3. 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.
4. 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.)
5. 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:

1. Open one jar and pour into a saucepan.
2. Mix ¼–½ cup milk with 1–2 tbsp cornstarch to create a slurry.
3. 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