This is a quick and simple recipe that can be enjoyed hot from the pot or be made shelf stable and saved for the future. You can feel great feeding your family a classic that is free of additives like seed oils, MSG, sugar, excess salt, and ‘modified’ ingredients.
I use my homemade beef bone broth for this recipe. It adds a deep flavor, a ton of health benefits, has no additives, and has significantly less salt. On that note, if you are using a prepared broth or concentrate you may choose to reduce the salt in this recipe.
Start by adding the butter, mushrooms, and onion to a large pot. Cook over medium heat until onions and mushrooms are few minutes from being done. At this point, add the garlic, salt and pepper and continue to saute for a few more minutes.
Reduce to low-medium heat and add flour, mix well and cook for 2-3 minutes. This should create a paste-like consistency. Slowly add the broth (make your own with this recipe) 1 cup at a time while whisking. The soup should thicken slightly between each addition. Add bay leaves and any other spices you’d like then leave to simmer for 5-10 minutes.
Reduce heat to low and add in the heavy cream.
This creamy soup is best served with a delicious grilled cheese on homemade bread or with sourdough discard crackers!
Ready to make this delicious meal shelf stable and say goodbye to buying cans of mushroom soup?
If you are planning to can this recipe, stop before adding the heavy cream.
Once the broth has all been added and the soup has simmered for a few minutes, fill sterilized jars to 1″ headspace with the hot soup. It may seem thinner than you’d like at this point, but it will thicken during the canning process. Wipe the rims of jars with vinegar and secure a lid and ring on each jar.
Pressure can your soup for 45 minutes (pints) or 60 minutes (quarts). I use this electric pressure canner. Once the jars have cooled completely, remove the rings, wash and label the jars.
When you are ready to enjoy, simply add the contents of the jar to a pot for reheating and thin out with milk or cream.
This canned version mixed with a little milk can be used in place of commercially prepared cream of mushroom soup for your favorite recipes or simply on its own.
Using different types of mushrooms will give slightly different flavors. A combination of a few varieties is ideal (crimini, portobello, shiitake, chanterelle, oyster, or even wild mushrooms) but the recipe is still delicious using only white mushrooms.
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Mushroom Soup
Ingredients
- 1/4 cup butter
- 1 medium onion diced
- 1 lb mushrooms chopped
- 2 cloves garlic minced
- 1 tbsp salt
- 1 tsp pepper
- 1/4 cup flour
- 4 cups beef broth chicken or vegetable can be used as well
- 2 bay leaves
- 1 cup heavy cream
Instructions
- Add butter, mushrooms, and onion to a large pot. Cook over medium heat until onions and mushrooms are nearly done.. Add garlic, salt and pepper and continue to saute for a few more minutes.
- Reduce to low-medium heat and add flour, mix well and cook for 2-3 minutes. This should create a paste-like consistency.
- Slowly add broth 1 cup at a time while whisking. Soup should thicken slightly between each addition.
- Add bay leaves and leave to simmer for 5-10 minutes.
- Reduce heat to low and add in heavy cream.
Notes
Fill sterilized jars to 1″ headspace with hot soup. (It may seem thinner than you’d like at this point, but it will thicken during the canning process.)
Wipe the rims of jars with vinegar and secure a lid and ring on each jar.
Pressure can for 45 minutes (pints) or 60 minutes (quarts).