Processing: Pressure Canner 75mins (pints), 90mins (quarts)
Storage: 12 months+
Yield: 16 cups
Delicious homemade mushroom soup - just heat and eat, adding a little cream when you open a jar if you like.  Also good for using as a flavour base for pasta dishes. Make in half-pint (or 250ml) jars for single servings, pints for 2-serves or quarts for a family dinner ready in minutes!
2kg (4.4lbs) whole, fresh mushrooms
1 cup finely diced red onion
6 cloves garlic, finely minced
8 cups chicken stock (or vegetable stock)
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
2 tablespoons dried chives
2 tablespoons dried parsley
sea salt
ground black pepper

  1. Prepare jars by covering in water and boiling for 10 minutes.
  2. Wash mushrooms to remove any dirt. Peel if caps have opened and wash again. Trim stems and discard tips, keeping the main part of the stems to make mushroom stock. Wash stems and drain well. Place stems into a large pot with the finely diced red onion and 4 cups of chicken stock. Bring to a boil, then boil gently while you prepare the mushroom caps. 
  3. Peel mushrooms with open caps then wash and drain well to remove any dirt that may be trapped inside the mushroom. Leave skins on the mushrooms if they are small and have closed caps. Thinly slice mushrooms. You should get about 14 cups of sliced mushrooms. Place 7 cups of the prepared sliced mushrooms and the minced garlic into the pot with the stems and stock, bring to a boil then boil gently for 20 minutes or until tender. Puree. It will have a thick consistency.
  4. While you are making the soup, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
  5. Combine puree with remaining stock and other ingredients, including the other 7 cups of sliced mushrooms. Stir well. Bring to a boil. Have a quick taste, seasoning with salt and pepper if required. Keep hot until ready to ladle into hot jars. 
  6. Immediately spoon the hot mushroom soup into your prepared hot jars: first use a slotted spoon to distribute the mushroom pieces between the jars, then fill to 1 inch (2.5cm) from the top with hot soup. Remove bubbles, top up with extra soup to the 1 inch headspace, wipe rims and seal.
  7. Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom before adding the hot jars. Then place each filled jar of soup into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 75mins (pints) or 90mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
  8. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
Serving ideas.
Heat jar contents until very hot. Serve with a drizzle of fresh cream and crusty bread (or grilled cheese toasties). Soups are also good to use as a base for a pasta dish ie pasta bake. 

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