You can make delicious mushroom soup from scratch in just 3 minutes with a jar of your home-canned mushrooms, and a small amount of SOS mix.
(To be clear, this is a “Cooking with Canning you have already done” recipe. This is not a recipe for canning. You cannot can creamed soups. Learn more about homemade soups for canning.)
This recipe uses:
Yield: 400 ml (1 ¾ cups / 14 oz)
Cooking time: 3 minutes
3-Minute Mushroom Soup
Mushroom soup from scratch in just 3 minutes with a jar of your home-canned mushrooms, and a small amount of the DIY dry mix called SOS.
Servings 1 1 ¾ cup serving (400 ml / 14 oz)
- 40 g SOS Mix (⅓ cup / 1.5 oz)
- 1 quarter-litre jar home canned mushrooms (half-pint jar)
- Separate mushrooms from broth in jar; retain broth and set mushrooms aside.
- Top up broth to make 300 ml (1 ¼ cups / 10 oz) of liquid. You can use tap water or any stock you might have in the fridge.
- Whisk in SOS mix.
- Microwave on high 1 minute.
- Whisk again, stir in reserved mushrooms.
- Microwave on high a final two minutes.
- Serve hot.
Serving: 300g | Calories: 197kcal | Carbohydrates: 32.2g | Protein: 17.3g | Fat: 1.3g | Saturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 280mg | Fiber: 4g | Sugar: 16.4g
- Before microwaving, you can add a pinch of ground black pepper, garlic powder, dried parsley, etc.;
- Adjust cooking time as needed for the power of your microwave.
1 ¾ cups (400 ml / 14 oz)
- 197 calories, 280 mg sodium
Calculated on using SOS mix made with low-sodium bouillon powder. If made with regular, sodium becomes 868 mg.
* Nutrition info provided by https://caloriecount.about.com
Do you have a preferred low sodium bouillon powder for the SOS mix?
Knorr sells on: “Knorr Ultimate Low Sodium Chicken Bouillon Base”. There are several other brands.
And I’d find the SOS mix recipe where please??
The ingredient SOS mix is also the link; here it is again: SOS mix.
By any chance, have you tried making this up in a “thick” version to use as a replacement for canned (condensed) cream of mushroom soup? There are a few recipes form my childhood that called for undiluted canned cream of mushroom soup, and I’ve been looking for a suitable replacement for years. Thank you.
That is a very interesting point Beth. I haven’t tried this, but, I’m wondering about making it thicker simply not topping up the liquid, or, putting a bit more of the SOS mix in?
I reckon condensed milk would make it like a canned soup, with maybe some cornflour, or potato starch If you dont want wheat, as I dont.