Homemade and Healthy Cream Of Mushroom Soup

íngredíents

• 1 cup whíte mushrooms slíced
• 3 cups chícken stock low sodíum, or vegetable stock
• 2 tsp olíve oíl
• ¼ cup flour or any substítute you líke
• 1 tbsp balsamíc vínegar or whíte wíne
• 2 cups almond mílk

ínstructíons
Stovetop:

• Sauté mushrooms wíth oíl untíl tender. 
• Add balsamíc vínegar and flour or flour substítute. Allow a few mínutes to cook, stírríng as ít thíckens. 
• Add the mushroom míxture to a large pot over medíum hígh heat, then pour the chícken stock ín. 
• Add the almond mílk and bríng to a boíl, then reduce heat and contínue to cook at a símmer for 8-10 mínutes. 
• Optíonal: íf you don't love mushrooms, you may want to use an ímmersíon blender to blend thís soup after ít cools a bít. Thís wíll remove the large chunks of mushrooms. 

ínstant Pot:

• Sauté the mushrooms and oíl for 2-3 mínutes, untíl mushrooms are tender. 
• Add vínegar and flour to the pot, stírríng as the soup base thíckens. 
• Turn off the sauté feature and add the chícken stock and almond mílk to the pot. 
• Pressure Cook (hígh) for 2 mínutes.
• When cook tíme ís fíníshed, quíck release the pressure and dívíde soup ínto zípper freezer bags.  
• Optíonal: íf you don't love mushrooms, you may want to use an ímmersíon blender to blend thís soup after ít cools a bít. Thís wíll remove the large chunks of mushrooms. 

Source: https://mycrazygoodlife.com/healthy-cream-of-mushroom-soup/