Almond and Mushroom Soup

Ingredients

• Almonds, soaked and peeled ½ cup (50 g)
• Milk ½ cup
• Mushrooms, wiped and chopped fine 50 g
• Butter 2 tbsp
• Oil 1 tbsp
• Maida (flour) 4 tbsp
• Water 4 cups
• Salt 2 tsp or to taste
• White pepper powder ¼ tsp or to taste
• Cream 4 tbsp

Preparation

• Chop 2 tbsp almonds and keep aside.

• Blend the rest of the almonds with the milk.

• Heat the butter and oil and add the chopped almonds and mushrooms till a little glossy.

• Add the maida and saute over low heat till changes color slightly.

• Add the water a little at a time, stirring all the time to blend well (there should be no lumps of maida).

• Bring to a boil, lower the heat and add the milk and almond mixture, salt and pepper and simmer for 4-5 minutes, stirring off and on to avoid scorching.

• Serve hot garnished with the cream.