Potato and Mushroom Soup

Ingredients:

3 medium potatoes, diced small
4 cups water
8 large mushrooms, sliced (preferably porcini)
1 teaspoon caraway seeds
1 cup almond milk
1 cup almond cream
2/3 cup flour
salt and black pepper, to taste
chives, minced

Place potatoes in a saucepan with cold water and bring to a boil. Cook until potatoes are tender and stir in mushrooms. When mushrooms are soft, stir in caraway seeds. In a bowl, combine milk, cream, and flour. Slowly temper into the soup. Simmer until soup is thickened. Season with salt and pepper. Garnish with the chives.