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Export 6 ingredients for grocery delivery
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.
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