Monday, May 6, 2013

Homemade (Canned) Mushroom Soup

Superb Flavor and Super Easy
 
 
For a long time I had abandoned the use of canned cream soups unless someone requested a dish that required the use of them. Two reasons for this, 1. because they were not the healthiest thing on the planet and 2. they have extreme anemic flavor! Yuck! Not worth the calories in my opinion. I mean, seriously, anyone can mix flour and water and a few tiny mushrooms or chicken pieces and seal it in jars!! But the effort is completely wasted if the end result is a flavorless glop. Okay, I'll quit ranting and move on to share some absolutely amazing mushroom flavor! Yes, in a jar! :)

 
A few months ago my MIL shared this recipe with me and I've made it several times and totally love the flavor and the fact that it's also gluten free.
 
2 cup butter*
6 cups baby Bella mushrooms,
sliced or chopped or both (your choice)
4 Tablespoons sea salt
2 cups tapioca starch
16 cups milk
 
*Original recipe calls for this amount of butter but half would be better. IMO.
 
Melt butter in a large kettle. Add the mushrooms and cook/sauté for about 5 minutes.
 
Add the salt and tapioca starch and stir. This will be very thick. Slowly add the milk (I added about a 1/3 of the milk and then ran it through the blender before adding the rest) and stir well.
 
Stir over medium heat until thickened.
 
Pour into 12 clean pint jars, wipe tops and seal. Fill only to the bottom of the neck, soup expands while in the water bath, or pressure canner in my case, and leaks out if the jars are overfilled. 
 
Water bath 2 hours or if using a pressure canner (follow manufacturers instructions!) 1 hour @ 11 lbs. pressure.
 
I prepared this recipe and sautéed some sweet onions and extra mushrooms and added them to the canned soup which I had diluted slightly with water. And because most of my family enjoys the flavor but not the texture of the mushrooms I blended everything till it was smooth before pouring it over the meat.
 
 
So much yummy, yummy flavor!
 
 
Poor Mans Steak
 
 
This was a different night that I served it over chicken breast and wild rice.
It was wonderful!!
 
I hope you have a wonderful week! It's going to be a very busy one for us here but we will do our best to enjoy it anyway. :) I don't usually like when there's too much going on because I enjoy time to think, reflect, and savor moments. But some things can't be avoided and life becomes busy so you do what you can and enjoy it anyway.

Linking to:
Kitchen Flavours
 
 
♥Blessings!♥

20 comments:

  1. What an amazing idea, so simple yet I can see how you could use this in a zillion different ways!

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    1. Yes!! and the flavor is amazing!

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    2. i cant wait to can some and have it on hand. The stuff in the can is awful bad. From one mushroom lover to another, ty for sharing ;) :D

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  2. A wonderful comforting soup - delicious!
    Mary x

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  3. Hi Martha,
    This looks amazing! Bookmarked!
    Would be great if you could share it with my other readers, there's an ongoing Mushroom event over at my blog for this month of May!

    http://mycookinggallery.blogspot.com/2013/05/braised-pork-belly-with-dried-shiitake.html?utm_source=BP_recent

    Would love it if you could link this! Thank you and have a nice day!
    **Joyce**

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  4. Hi Martha,
    Thank you for linking! Would love to try this out one of these days!
    **Joyce**

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  5. Hi Martha,

    You are clever canning your own soup! This is brilliant!

    Zoe

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  6. What a great idea, Martha. This sounds economical and delicious. Have a great day. Blessings...Mary

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  7. Hi Martha, It's a great idea. Have bookmarked it coz it's my son's favourite soup !

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  8. Hi Martha I thought you weren't supposed to can anything with dairy( milk butter ) or with thickening agents in it.

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  10. Bob is correct and even more Mushrooms MUST be pressure canned for botulism prevention.. i have seen mushroom soup BASE recipes that are safe and Delicious and you add your milk & butter when serving, not before..
    try something like this instead please!

    http://www.sbcanning.com/2013/05/canning-soups-mushroom-soup.html

    am sorry to rain on your parade because it certainly looks like a yummy recipe but what you're sharing as a home canned product is unsafe.

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  11. I suggest using vegetable, beef or chicken broth and not milk. Then also thicken with Clear Jel, which is made for thickening to-be-canned food. Add a little butter and cream and or milk when using.

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    1. Also use olive oil or similiar for any saute-ing in preparation..you don't need much.

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  12. Martha, have long have you canned this soup? I'm curious as we've heard you shouldn't can dairy. I'm going to do,some additional searching. My great grandmother canned her soups all the time using dairy in certain ones. I definitely know it should pressure canned. It's just my opinion.

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  13. Did you can this? That's lots of soup if it's not cammed to put by until later.

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  14. Thanks for the great idea for a canned mushroom soup base, but virtually all home canning specialists agree that it is not safe to home can dairy. I'm going to use some beef broth to make a base with the rest of your recipe, then add the milk, some flour, and butter after opening the base jar.

    Please, please spread the education that low acid foods (both mushrooms and dairy in this case) are low acid and MUST be pressure canned. Simple scientific explanation: Water can only boil at 180 degrees no matter how long you boil a water bath canner--even 10 hours--and 180 degrees will NOT kill botulism! A pressure canner boils at 240 degrees by using pressure within and that WILL kill botulism as long as all proper canning directions are followed, such as length of time and pounds of pressure. If you read the labels on commercially canned cream soups, Alfredo sauces, and other dairy canned foods--you're going to see a lot more ingredients than just the basic food in them and isn't that what we're trying to leave out of our home produced food?

    I lived near Pontiac, MI years ago and a Mexican restaurant made dozens of people very sick and some died before it was over (though the internet reports now that there were no deaths--simply not true--I was there and there were several deaths) due to improperly home canned hot peppers. They never reopened and were devastated at what they had done. They were nice people and meant no harm--luckily we weren't there eating around the time it happened, but we had been many times.

    When people say "No one ever got sick and Grandma's been canning this for 50 years." etc.--the truth is that Grandma just never happened to have any botulism spores in the raw food she prepared to can. In other words--she was lucky! Botulism spores occur naturally in soil and land surface water and no amount of scrubbing or boiling at 180 will kill it. Also, you know today that many toxins and germs are tougher and tougher than they used to be having survived many a chemical treatment.

    I've canned for over 40 years myself and it can be fun (at some point midway through 4 bushels of tomatoes maybe not so much), profitable, and give your family better food than you can buy processed from the store, but it is just not worth taking chances with your family's health. Follow those recommended canning directions: what kind of canner, how long, how high of pressure, etc. to the utmost detail!

    Sorry, but I feel the absolute responsibility to spread the word about safe canning. I'm definitely going to alter your recipe though & make some of my own mushroom soup base--thanks! PS You can buy a small electronic PH tester to dunk into whatever you're canning to check whether it must be pressure canned if you're using a non-professional recipe--it's also used to test water in a salt water fish tank--about $15 cost. That's what I do with recipes on Pinterest, etc. such as the Verde sauce I canned last summer, to be sure it's safely canned.

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    1. If you're on a mission at least get your facts right.
      Water boils at 212°F
      Botulism toxin can be killed by boiling for 10 minutes
      C. botulinum spores can be killed by heating to 120°C (248°F) for 30 minutes
      see http://scienceline.ucsb.edu/getkey.php?key=1307 for more.
      ps I pressure can everything I can but this looks like a tasty recipe for the freezer.

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  16. Oh so many things wrong. Milk. Water bath. :(

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