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Mushroom Soup

A quick and simple recipe that can be enjoyed hot from the pot or be made shelf stable and saved for the future
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Ingredients Method Notes

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

Method
 

  1. 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.
  2. Reduce to low-medium heat and add flour, mix well and cook for 2-3 minutes. This should create a paste-like consistency.
  3. Slowly add broth 1 cup at a time while whisking. Soup should thicken slightly between each addition.
  4. Add bay leaves and leave to simmer for 5-10 minutes.
  5. Reduce heat to low and add in heavy cream.

Notes

CANNING VERSION: Stop before adding the heavy cream.
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).