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Have you ever read the ingredients on the back of a can of cream of mushroom soup and thought “I could absolutely make that at home and it would taste better”?  And you can!  My homemade cream of mushroom soup comes together quickly, is delicious, and can be used as is or in casseroles as well.  

A big bonus is I can it and make it shelf stable as well.  I wish I could say I grow my own mushrooms and this soup is entirely made from food I’ve produced on our farm, but alas, I can’t do everything.  I do, however, know when my local grocery stores place mushrooms on discount due to their shipping schedules (because I’m insane) and know what days to go and look for deeply discounted mushrooms… we’re talking $0.99-$1.29 for 1 pound containers somedays, and grab a good amount and can them.  The produce peeps tell me they usually end up tossing most of them to which I’ve asked them to call me and I’ll come get the from the dumpster but nobody will :D  LOL.  

Whenever I find a bunch of mushrooms discounted or a good sale, this is one thing I’m making with it and it’s so good!

Other preserving recipes I do with discount mushrooms are:

• dehydrated sliced and diced mushrooms
• canned sliced mushrooms
• canned mushroom broth
• canned marinated mushrooms

This recipe is rebel canning, obviously, because cream of mushroom soup contains dairy and a thickener (flour) which is an unapproved ingredient for canning. (And, no, the store brands don’t have far superior equipment that allows them to can things safely… that is the goofiest thing people say.)  I always, always recommend you do your own research and decide for yourself if a recipe is something you’re comfortable with, because at the end of the day if you’re not and you’re afraid of what you can, you’re wasting your time.  You can also use this recipe and just enjoy it as a meal if you’re not comfortable canning it or cut it down to a recipe using 8oz to 1 pound of mushrooms to make your own one can serving for casseroles.  Just cause I do it doesn’t mean you have to.  Got it?  

I’ve been canning this cream of mushroom soup for years and it makes the most bomb diggity green bean casserole in the world!  Homemade soups are always better and flavor and ingredients.  Do you even know what’s in that canned soup with the red label that everyone uses?  There’s some ingredients in it that I prefer to avoid, like: 

• Vegetable Oil
• Modified Milk Ingredients: basically all the components of milk but not considered actual “milk” so it’s cheaper, it’s be separated and made into a shelf stable form.. blah blah blah… and then people that claim this is healthier than fresh milk are the same people that tell you eggs clog your arteries and drink skim milk to be slim……….)
• FLAVOUR: what even is this… the labeling loopholes are insane.  These can be natural, artificial, both, spices, herbs, seasonings, MSG, sugar, salt, etc… but since they can use the vague FlAvOuR label…. we’ll never actually know, I guess.
• Monosodium Glutamate : MSG… no thanks

Equipment You Will Want:

• Large Stock Pot
• Pint Canning Jars, Lids, & Bands
• Pressure Canner
• Jar Funnel
• Jar Lifter

Ingredients:

• shiitake mushrooms
• butter
• thyme
• flour
• beef or mushroom broth
• fresh cream
• garlic powder
• onion powder
• beef bullion
• salt
• black pepper

Let’s go!

Step 1: Prep Mushrooms

Into a large stockpot, melt 1/2 cup butter over medium heat.

While the butter melts, wash 3 pounds of mushrooms by soaking them in cool water for 10 minutes and then scrubbing and rinsing well. Drain them and allow the mushrooms to dry on a towel because they will take on water. You do need to clean them thoroughly and properly because mushrooms GROW IN DIRT and you’re canning this. I would prefer you not can dirt. Wiping them with a towel like the mushroom purists say is not thorough enough and the NCHFP does give a guideline on properly preparing mushrooms for canning and it involves soaking… not wiping them with a dry cloth.  We’re not trying to do stupid things here… common sense.

Slice or dice into the preferred shape you would like for your soup.

Add the sliced or diced mushrooms plus 1/2 teaspoon dried thyme to the melted butter and sautee until the mushrooms are cooked and the thyme is fragrant.

Step 2:  Make the Soup

Sprinkle over 1/2 cup of flour and stir.  Cook for about 1 minute or til the flour disappears.

Slowly add in 2 cups of beef or mushroom broth, stirring constantly.  Turn to medium low heat and stir until it begins to thicken and bubble.

Add in up to 2 quarts of fresh cream (or store bought heavy cream), adding some at a time and cooking until it’s to the thickness and consistency of your liking.

Step 3: Season

To the soup, add:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon beef bullion (optional)
• salt & black pepper, to taste
• any other herbs you would like

Allow soup to simmer to the thickness of your liking.  Taste and adjust seasonings.

If the soup gets too thick or gloopy, feel free to add a bit of extra broth to thin it out!

Step 4: Pressure Canning

**as I said before, this is rebel canning.  What I do does not have to be what you do and I’m just sharing my methods.  This is informational content only and I cannot control what you do in your kitchen, just as you cannot control what I do in mine.  Please do your own research to see if this recipe is right for you!** This makes a nice sized pot of soup to enjoy with some crusty bread, too!

Ladle hot soup into prepared pint jars to 1 inch headspace.  Wipe jar rims well, add clean lids, and secure with a ring to manufacturer’s specifications.

Pressure can pint jars of soup for 45 minutes at your elevations recommended weight for canning low acid food.  See my blog post here on why knowing your altitude/elevation is important before you start canning!

​Step 5: Storage

Turn off heat and allow the pressure canner to completely depressurize after process time is complete, then remove jars to cool on a heat proof surface lined with a towel for 18-24 hours before removing rings, testing seals, washing jars, labeling and storing.  Store in a cool, dark place away from direct sunlight and extreme temperatures with the rest of your canned stuff.  Any jars that did not seal can be reprocessed (although they’re not great after the second time) or placed in the fridge to be used soon.

Notes:

1. Use whatever variety of mushrooms you want… I just prefer the shiitake mushrooms.  White button mushrooms and portobello mushrooms are two other varieties I can find pretty easily in a local store that are discounted occasionally.  And fresh mushrooms will work, honestly.  You could use wild mushrooms, but just be certain of the identification so you don’t poison yourself :D  
2. If you would prefer to use fresh garlic, mince up a couple cloves of garlic and leave out the dehydrated garlic powder.  Same with onions.  I just like the ease of adding the powder and the more concentrated flavor it imparts.
3. I use a pint jar of cream of mushroom soup interchangeably for 1 can of store brand cream of mushroom soup in recipes.  Is it the same amount?  Absolutely not.  Do I care?  Absolutely not.
4. This recipe is informational purposes only. Canning dairy and flour is considered rebel canning as there are not current guidelines for safe canning set for by the USDA or NCHFP. I cannot control what you do in your kitchen and am not responsible for any mishaps you may encounter. Please do your own research on safe canning practices to understand how to can and do it safely.

And there you have it.  Ditch that store bought ick and make your own perfect substitute with this delicious cream of mushroom soup recipe!  This creamy soup is rich and yummy perfection.  

Enjoy!

Pressure Canning Homemade Cream Of Mushroom Soup

This recipe is rebel canning due to some unapproved ingredients, so don't can this if you don't wanna and eat it instead. It's creamy and delicious and chock full of flavor! Skip the store bought and make the best green bean casserole EVAHHHH!

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Canning Time: 45 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Author: Ruby – Red Feather Farm

Equipment

• Large Stock Pot
• Pint Canning Jars, Lids, & Bands
• Pressure Canner
• jar funnel
• jar lifter

Ingredients

• 48 oz sliced or diced mushrooms
• 1/2 cup butter
• 1/2 tsp dried thyme
• 1/2 cup flour
• 2 cups beef or mushroom broth
• 1-2 quarts heavy cream or milk
• 1 Tbs garlic powder
• 1 Tbs onion powder
• 1 Tbs beef bullion optional
• Salt & pepper to taste

Cook ModePrevent your screen from going dark

Instructions

• Wash mushrooms by soaking in cool water for 10-15 minutes, then scrubbing and rinsing well. Drain and set out on a towel to dry. Slice or dice into preferred shape. Set aside.
• Melt butter in a large stock pot. Add in mushrooms & dried thyme and sautee til mushrooms cooked and fragrant.
• Sprinkle in flour and stir continuously. Cook for 1 minutes.
• Pour in beef broth. Stir to combine and allow to thicken.
• Add in heavy cream in increments and seasonings.
• Simmer to thickness of your liking. Add salt and pepper to taste. Adjust seasonings.
• Add more beef broth or cream if it is too thick and gloopy. This soup will thicken more after the canning process so err on the slightly thinner side.
• Ladle hot soup into prepared pint jars. Wipe rims and add lids and bands.
• Pressure can for 45 minutes for pint jars at your elevations recommended weight.

Notes

This recipe is informational purposes only. Canning dairy and flour is considered rebel canning as there are not current guidelines for safe canning set for by the USDA or NCHFP. I cannot control what you do in your kitchen and am not responsible for any mishaps you may encounter. Please do your own research on safe canning practices to understand how to can and do it safely.