Heat the olive oil in a heavy-bottomed stockpot over medium-low heat. Add the onions and garlic and the first pinch of salt. Stir to combine and coat everything evenly. Sweat the onions and garlic gently for 1 minute.
Add one-third of the chopped mushrooms to the pot with the second pinch of salt, stir well and raise the heat to high. As the mushrooms continue to cook, they will give off their liquid. When they have done so, and are fragrant and brown and most of their liquid has evaporated, stir in another one-third of the remaining mushrooms with the third pinch of salt and the bouquet of fresh thyme.
Again, cook the mushrooms until they have given off liquid and it has mostly evaporated from the pan.
Add the final one-third of the mushrooms along with the final pinch of salt, stirring to combine well. Once more, cook the mushrooms until they have given off liquid, browned and the liquid has evaporated. Allow the mushrooms to cook until the point where there are some little bits sticking to the bottom of the pan.
Add the Marsala or sherry and stir, scraping the bottom of the pan to loosen up those stuck browned bits. Add the stock and bring to a full rolling boil. When the soup reaches a boil, reduce the heat to medium-low and simmer for 20 minutes to concentrate the flavors. Remove the bouquet of thyme.
Pour into sterilized half-pint or pint jars (240 or 475 ml), leaving 1 full inch (2.5 cm) of headspace between the soup and the rim of the jar. Moisten a paper towel with cider vinegar and wipe the rims to clean them. Place lids on the jars and fasten appropriately, whether it’s turning a ring to fingertip tightness or fixing clamps in place.
Process in a pressure canner according to the manufacturer’s instructions at 10 pounds of pressure for 45 minutes. Let the canner come back to atmospheric pressure naturally, then open the lid and transfer to a towel-lined rack to cool undisturbed for 24 hours. Remove any rings, wash and label the jars and store in a cool, dry place for up to 1 year.
COOK’S NOTES • Current canning safety guidelines recommend canning mushroom recipes in jars no larger than a pint. • When chopping the mushrooms, try to make sure you don’t have pieces larger than your pinky fingernail.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pint (341g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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