@mybasichomestead: Soup Series Episode 6: Cream of Mushroom Soup I never pay full price for mushrooms. How? I scope out the produce section every time I go to the grocery store for any discounted produce I can preserve. I’d say at least every couple months, I score some for 50% off. This time, I scored 9, so I turned 4 of those packs into this cream of mushroom soup! The other 5 went into the freeze dryer. Cream of Mushroom Soup 32 oz mushrooms, washed and diced 1 cup butter 1/2 cup flour 1 quart broth (I used chicken) 2 cups milk 2 tsp garlic powder 2 tsp onion powder 1/4 tsp thyme Salt and pepper to taste 1. Sauté mushrooms in butter with seasonings and cook until slightly softened. 2. Then add flour and cook 2-3 minutes. 2. Add broth and let cook down 5 mins or so until thickened 3. Add milk and stir until combined. The longer you simmer, the thicker it will become. Add more or less liquid depending on how thick you’d like it to be, but keep in mind it will thicken during the canning process! Canning dairy is not approved by the USDA. Pressure can pints or smaller for 45 minutes. Rebel water bath (not approved) 3 hours Don’t forget to follow my account because I’ve got another soup recipe coming tomorrow! #canningandpreserving #soupseason #creamofmushroom #thanksgivingrecipes #creamofmushroomsoup

Ashlie | My Basic Homestead

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Wednesday 04 November 2026 23:37:21 GMT