Make Your Own Cream Of Mushroom Soup

Home canned cream of mushroom soup (gluten free, dairy free)When I was at the grocery store last week, I came upon some clearance mushrooms: $.99 for 8oz. I bought all 3 packages the store had and brought them home to make my own Cream of Mushroom soup. I came upon the recipe last summer on one of the Yahoo! groups I belong to…but I hadn’t had the chance to try it ~ until now. This recipe calls for Clear Jel (not the instant kind!!) which you can buy from Amazon . This is the only thickener approved for home canning. It is a modified corn starch.

With my 1 1/2 pounds of mushrooms, I made 8 pints of condensed soup. It ended up being about the same price as store bought, but there is virtually no fat and it has no MSG and it is delicious.
Make Your Own Cream Of Mushroom Soup
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1½ pounds mushrooms, sliced or chopped
  • 1 cup Clear Jel
  • 3 quarts beef stock
  • 1 Tbsp salt
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  1. Melt butter with olive oil.
  2. Cook mushrooms, salt, garlic powder and lemon juice until mushrooms are brown.
  3. Add stock and Clear Jel.
  4. Heat and stir until it boils and thickens.
  5. Put into pint jars leaving 1 " head space.
  6. Process in pressure canner for 40 minutes at 10lb pressure (or if you live at a higher elevation, 15 lbs).
  7. When opening to use, add equal amount of milk and soup.
Home Canned Cream of Mushroom Soup

16 thoughts on “Make Your Own Cream Of Mushroom Soup

  1. >Thanks so much for bringing this recipe! My husband thinks it’s the best idea in the world to can mushroom soup now. The link was a good thing because the gel was different than I thought. I’m going to print this out. Thanks again!

  2. >Wow, all your jars of mushroom soup are pretty impressive! I’ll bet it’s tasty, too. I just posted about mushrooms also, a super easy appetizer recipe. But you’ve probably used up all your mushrooms by now! Thanks for sharing the recipe.

  3. >I tried a similar recipe BUT it didn’t have the clear jel nor was it for canning – I am definitely bookmarking this! Thanks!

  4. >That looks so yummy! I’m not much of a canner, but that looks so much prettier than the blop that comes out of a can. I may have to try it sometime 🙂

    1. Heidi- this recipe makes about 8 pints, so it averages out to about 1/8 tsp of garlic powder per jar. It was not overpowering.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: