Ingredients

• 1.75 cups - blanched, toasted almonds
• 4 cups - vegetable stock
• 2 small spring onions, chopped
• Salt and pepper to taste
• 2 tbsp - plain flour (maida)
• 2.5 tbsp - butter, softened
• 250g - thinly sliced mushrooms sauteed in 1.5 tbsp - butter until well browned
• 1/4 cup - chopped celery
• 1 cup - thick cream
• 1 tsp - chopped chives

How to Make Indian Almond and Mushroom Soup

• Blanch the almonds, peel and toast them on a dry shallow pan.
• Grind the almonds to a paste. Keep aside.
• In a deep saucepan, mix the almond paste with stock and chopped spring onion, add salt and pepper.
• Cover and simmer for 18-20 mins.
• Remove the soup from the fire.
• Strain the soup to remove the onion and almond pieces.
• While straining, press with the back of a spoon to extract all the flavour.
• Return the strained soup back to the pan along with 1/2 cup of the strained almonds.
• Blend the flour and butter together until smooth.
• Heat the soup and bring it to a simmer.
• Whisk the flour and butter mixture into the soup.
• Bring the soup just to a boil, stirring continuously until the soup thickens slightly.
• Add the sauteed mushrooms, celery and cream.
• Stir and remove from fire. Check seasoning. Pour soup into individual bowls.
• Garnish each serving with chopped chives.