Canning Mushroom Soup Base

Canning Mushroom Soup Base
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Prep Time 10 mins
Cook Time 1 d 2 hrs 30 mins
Total Time 1 d 2 hrs 40 mins
Course Soup
Cuisine American
Servings 50


  • 2 lbs mushrooms, stalks removed (Buy 2 1/2 lbs)
  • 6 cloves garlic
  • 1 1/2 t. dried thyme
  • 8 cups veggie, beef or chicken stock/broth
  • 1/4 t. nutmeg (optional)


  • Makes 10 cups (5 pints) 


  • Prepare 5 pints, lids, and rings.Sterilize the jars and keep them in the hot water till its time for processing.Make sure to fill your pressure canner with the recommended amount of water andbring it to a simmer. Slice mushrooms, not too thin, as they will cookdown in the pressure canner. Mince the garlic and set them both aside. 


  • In a largestainless steel heat beef broth/stock over medium heat. Remove from heat.

Filling the jars:

  • On a dishtowel place your hot jars and using your funnel ineach jar fill the jars with mushrooms to 3/4 full. Add 1 teaspoon of garlic, 1/2 t. dried thyme and a pinch of nutmeg (optional). Once all the jars are filled add hot stock leaving 1” headspace.   Removeair bubbles and refill to the proper headspace if necessary.
  • Taking a clean papertowelwet it with vinegar and wipe the rims of the jars removing any food particlesthat would interfere with a good seal.
  • Using your magic wand extract the lidsfrom the hot water and place them on the now cleaned rims. Add your rings tothe tops of each of the jars and turn to seal just "finger tight". 


  • Make sureyour rack is on the bottom of the canner and place the jars in the pressurecanner.  Lock the lid and turn up the heat bring the canner to a boil.
  • Vent steam for 10 minutes, then close the vent by adding the weighted gauge orpressure regulator (for dial gauge canner).  Process pints for 75 minutesat 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes.
  • (Adjust pressure for altitude)  When complete turn off the heat and letpressure return to zero naturally. Wait two minutes longer and open vent.Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in aplace that they will sit overnight to cool. Do not touch or move them till thenext morning.


  • Some time in the next hour your jars will be making a"pinging" or "popping" noise. That is the glass cooling andthe reaction of the lids being sucked into the jar for proper sealing. Somerecipes may take overnight to seal. Check your lids and reprocess any jars thatdid not seal. Remove rings for storage. 

For making the soup creamy when serving: for pint size. Double for quarts.

  • In a sauce pan add 1 T. of butter and 1/8 cup of flour. Stir over medium heat till the rouge is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. To use cream to thicken start with 1/4 cup and stir till hot. Add an additional 1/4 if you like it thicker. 
Keyword Canning Mushroom Soup Base, Mushroom