Step 1

Sauté mushrooms over medium heat with oil until tender.

Step 2

Add balsamic vinegar and flour (or flour substitute). Allow a few minutes to cook, stirring as it thickens to avoid sticking or clumping.

Step 3

Add the mushroom mixture to a large pot over medium-high heat, then pour the vegetable or chicken stock in.

Step 4

Add the almond milk and bring to a boil, then reduce heat and continue to cook at a simmer or low boil over medium-low heat for 8-10 minutes.

Step 5

Optional: If you don't love mushrooms, you may want to use an immersion blender to blend this soup after it cools a bit. This will remove the large chunks of mushrooms.

Step 6

Spray oil into the bottom of the pot and then press the Sauté button. Cook the mushrooms and oil for 2-3 minutes, until mushrooms are tender.

Step 7

Add balsamic vinegar and flour to the pot, stirring as the soup base thickens.

Step 8

Turn off the sauté feature and add the chicken or vegetable stock and almond milk to the pot.

Step 9

Pressure Cook (high) for 2 minutes.

Step 10

When cook time is finished, quick release and allow to cool before serving.

Step 11

Optional: If you don't love mushrooms, you may want to use an immersion blender to blend this soup after it cools a bit. This will remove the large chunks of mushrooms.