This homemade cream of mushroom soup canning recipe is simple yet delicious way to fill your food pantry shelves for the upcoming winter.
As the weather begins to cool, you’re probably starting to dream about all the ways you can add hot chocolate, coffee, tea, and soup into your diet. Sure, iced coffee and teas are great, but there’s something about sitting down with a hot cup or a warm bowl and relaxing.
One of the most popular soups to eat and cook with is cream of mushroom. It’s found in cans in every grocery store, though the store bought ones are filled with additives and chemicals.
Thankfully, this recipe will give you the condensed cream of mushroom soup you love, but it will be homemade, so you’ll know it’s all natural and you’ll be able to control exactly what goes inside of it.
This is perfect if you like to make soups or casseroles or any of the other hundreds of dishes that require cream of mushroom soup. And the taste is so much better than anything you can get in a can. The best part? It takes less than 20 minutes to prep and cook this!
For this recipe, you will need the following ingredients:
– Vegetable Stock
– Milk
– All-Purpose Flour
– Fresh Mushrooms
– Salt
– Garlic Powder
– Black Pepper
– Onion Powder
– Celery Seed
– Dried Thyme
Another great thing about this recipe is that you can adjust it for those who have diet restrictions. And, it can be stored in the fridge for up to a week!
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