Homemade mushroom soup is a comforting classic, and pressure canning it allows you to enjoy its rich, savory flavors year-round without preservatives or additives. This recipe uses fresh mushrooms and a creamy base that holds up well to pressure canning, making it a practical pantry staple for quick meals or entertaining.
Ingredients
- 4 cups fresh mushrooms, sliced (white button or cremini)
- 1 medium onion, finely chopped (about 1 cup)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice (for acidity and preservation)
Instructions
- Prepare your pressure canner according to the manufacturer’s instructions and sterilize pint-sized canning jars, lids, and rings.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
- Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Sprinkle the flour over the mushroom mixture and stir continuously for 2-3 minutes to cook out the raw flour taste, forming a roux.
- Gradually whisk in the broth, ensuring no lumps form. Bring the mixture to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes.
- Stir in the milk or half-and-half, salt, pepper, thyme (if using), and lemon juice. Heat through but do not boil to prevent curdling. Adjust seasoning to taste.
- Remove the soup from heat and ladle it hot into the sterilized jars, leaving 1-inch headspace. Wipe jar rims clean with a damp cloth and seal with lids and rings finger-tight.
- Place jars in the pressure canner on the rack with at least 1-2 inches of water at the bottom. Lock the lid and vent steam for 10 minutes before sealing the vent.
- Process the jars at 10 pounds pressure (adjusted for altitude) for 75 minutes.
- After processing, turn off heat and allow the canner to depressurize naturally. Remove jars carefully and place them on a towel to cool undisturbed for 12-24 hours.
- Check seals after cooling; lids should be concave and not flex when pressed. Store sealed jars in a cool, dark place.
Tips
- Mushroom choice: Button and cremini mushrooms work best due to their texture and flavor. Avoid wild or very soft mushrooms unless you know they are safe and suitable for canning.
- Dairy caution: Use whole milk or half-and-half for creaminess, but avoid heavy cream as it can separate. Never add dairy before pressure canning; instead, process the soup without milk and stir it in after opening if preferred.
- Acidity and safety: Adding lemon juice ensures safe acidity levels. Always follow pressure canning guidelines strictly for low-acid foods to prevent botulism.
- Jar size: Use pint jars only; quart jars require longer processing and may affect texture.
Serving Suggestions
This mushroom soup is delicious served hot as a starter or main course. Garnish with fresh parsley or chives and a swirl of cream for an elegant touch. It pairs well with crusty bread, grilled cheese sandwiches, or a simple green salad. For a heartier meal, add cooked rice or noodles just before serving.
Variations
- Vegetarian version: Use vegetable broth instead of chicken broth to keep the soup plant-based.
- Herb twist: Experiment with rosemary or sage instead of thyme for different flavor profiles.
- Mushroom medley: Combine shiitake, oyster, and cremini mushrooms for a deeper umami flavor.
- Spicy kick: Add a pinch of cayenne or smoked paprika to the roux to add warmth and complexity.
Storage and Reheating
Properly canned mushroom soup can be stored unopened for up to 1 year in a cool, dark pantry. After opening, refrigerate any leftovers in a sealed container and consume within 3-4 days. Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. If you omitted dairy before canning, stir in milk or cream after reheating for best texture.
Frequently Asked Questions
Can I use dried mushrooms in this recipe?
While fresh mushrooms provide the best texture and flavor, you can substitute dried mushrooms by rehydrating them in warm water for 20-30 minutes. Use the soaking liquid as part of the broth to enhance mushroom flavor, but ensure you strain it to remove grit.
Why do I have to pressure can mushroom soup instead of water bath canning?
Mushroom soup is a low-acid food, which means it can harbor dangerous bacteria like Clostridium botulinum. Pressure canning reaches higher temperatures (240°F/116°C) necessary to destroy these bacteria, while boiling water bath canning only reaches 212°F (100°C), which is insufficient for safety.
What if my soup separates or looks grainy after canning?
Separation or graininess often occurs if dairy is canned inside the jar or if the soup was boiled after adding milk. To avoid this, it’s best to can the soup base without dairy and stir in milk or cream after opening and reheating.
Can I freeze canned mushroom soup if I don’t want to pressure can it?
Yes, freezing is an excellent alternative if you don’t want to pressure can. Pour cooled soup into freezer-safe containers, leaving headspace for expansion. Thaw in the refrigerator overnight and reheat gently. However, freezing requires freezer space and lacks the long shelf life of canning.
How do I adjust pressure and time for high altitudes?
Altitude affects boiling points and pressure canning times. For altitudes 1,001-6,000 feet, increase pressure by 5 psi over sea level (e.g., 15 psi instead of 10 psi). Above 6,000 feet, increase pressure to 15 psi and maintain the 75-minute processing time. Consult your pressure canner’s manual and USDA guidelines for precise adjustments.
Is it safe to add cream or sour cream to the canned soup?
It’s not recommended to add cream or sour cream before pressure canning because dairy products can separate and spoil. Instead, add these rich toppings fresh after opening and reheating your soup for the best texture and flavor.
What if a jar doesn’t seal properly?
If a jar fails to seal, refrigerate the soup and use within 3-4 days. You can also reprocess the jar with a new lid if you want to preserve it longer. Always check seals before storing to ensure safety.
By following this pressure canning recipe, you can enjoy homemade mushroom soup anytime with confidence in its flavor and safety. Whether for quick weekday dinners or comforting weekend meals, this preserved soup is a versatile and delicious pantry essential.
Related
- 20 Crunchy Snack Ideas That Beat a Bag of Crisps
- 20 Iconic Breads These European Countries Are Famous For
- 19 Ways Chefs Use Vinegar to Add Depth at Home