April: Canning Challenge – Cream of Portobello Mushroom Soup Base

So, the USDA says it's not really safe to can dairy. Makes sense. A little surprising, but it makes sense. Before I realized this I had the notion that I was going to can cream of portobello mushroom soup for later use. We like it in green bean casserole, and I figured it has to taste better than the Campbell's stuff. But, since the whole dairy thing is a no-go, I decided to just can the base. Granted, the base doesn't look all that pretty in the jars, but it certainly tastes yummy. It's pretty easy to warm up the base and add the roux and cream later, and this way, all the blending, roasting, sautee-ing, and chopping is already done. This was the second recipe (next to the Pineapple Jam) that I canned using the Fagor Duo Pressure Canning Set. Man I love that thing.

Ingredients (Base Only - Makes Approximately 10-12 Cups i.e. 4-5 Pint Jars):

  • 8 to 12 - Small to Medium Portobello Mushrooms
  • 1/4 Cup - Olive Oil
  • 3 - Garlic Cloves (Chopped)
  • 32oz (8 Cups) - Chicken Broth
  • 1/2 - Small Sweet Onion (Chopped)
  • Salt to Taste


  1. Heat oven to 350F Degrees & prep your canning jars.
  2. Using Olive Oil, coat half of the mushrooms in oil, and place oil and mushrooms into an oven safe dish. Roast for 30-45 minutes.
  3. Chop up the rest of the mushrooms.
  4. In a large pot, saute onions for 4-6 minutes.
  5. Add in mushrooms and garlic.
  6. Once mushrooms are cooked, add in the roasted mushrooms & chicken broth.
  7. Bring to a quick boil then reduce heat and simmer for 20 minutes.
  8. Using an immersion blender (or a counter top processor), blend mixture until smooth.
  9. Ladle mixture into jars prepped for canning leaving approximately 1/2 inch head space.
  10. Place in pressure canner, attach lid, and bring up to pressure over high heat.
  11. Once pressure has been achieved, cook on HIGH for 55 minutes.
  12. Naturally reduce pressure, and remove to cool and set for 12 hours. (Make sure your lids have popped. Either in the canner or on the counter is fine.)

*For the entire batch: To make the roux in a separate pot combine 1/2 cup all purpose flour and 1 stick of butter until mixed and non-clumpy. Blend in 1 quart of heavy cream. Combine roux/cream mixture with warmed up soup base and simmer for 20 minutes or until it thickens.

Related posts:

  1. April: Canning Challenge – Pineapple Jam Recipe + Can It Yourself with the Fagor Duo Pressure Canning Kit
  2. April – Canning Challenge: Beet Salad & Dressing Recipe
  3. April: Canning Challenge – Crock Pot Bacon Jam Recipe
  4. April: Canning Challenge – Crock Pot Corn “Chowder” Recipe
  5. April: Canning Challenge – Hummus Dip Recipe
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