1-Year Shelf Life Canning Mushroom Soup Base Magic
A simple and versatile mushroom soup base perfect for canning and storing for future use.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 pints 1x
- Category: Soup
- Method: Pressure Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs fresh mushrooms, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms, cook until they release their juices.
- Pour in vegetable broth and add seasonings.
- Simmer for 20 minutes.
- Blend half the soup for a creamy texture.
- Pour into sterilized jars, leaving 1-inch headspace.
- Process in a pressure canner for 75 minutes at 10 psi.
Notes
- Use a mix of mushroom varieties for deeper flavor.
- Adjust seasoning before serving.
- Store in a cool, dark place for up to a year.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/canning-mushroom-soup-base-recipe/