Healthy Condensed Cream of Mushroom Soup

Heat olive or coconut oil in a medium saucepan over medium heatAdd diced onion to the saucepan and sauté 2-3 minutes or until softAdd chopped mushrooms to the saucepan, stir, and cook 2-3 minutes or until softAdd vegetable stock and bring to a simmerAdd all seasonings and stirIn a separate small bowl, measure 1 cup cashew or almond milk. Add coconut flour OR almond flour OR baking blend and stir to combine. This should be pretty thickStir nut milk/flour blend into simmering soup mixture and combine well, then heat throughAfter mixture is heated, cool enough to add to a blender (some blenders like Vitamix brand can handle hot liquids, but please use extreme caution and follow your blender's instructions for hot liquids) and blend well. Remember that if you're using coconut flour, you may end up with a grittier texture (see notes in blog post at workingathomeschool.com).Add to your favorite recipe that calls for condensed Cream of Mushroom Soup.This recipe makes the equivalent of two cans of condensed soup.