Method

• Preparation 
• Chop the onion, garlic & coriander.
• Slice the mushrooms
• Dry roast the flour

️Prepare the stock/ vegetable broth)

• If in a rush use plain drinking water.
• (Heat  the water, add washed Vegetable waste like Broccoli & cauliflower stem , beans, green pea pods &  add 1 bay leaf. Cook for 5-10 minutes, and strain)

️Cooking the soup

• Dry roast the fine chopped onion, garlic & bay leaf in a deep saucepan.
• Add the mushrooms & cook for 3-4 minutes until softened.
• Take out the 1/4 cup cooked mushroom & keep aside.

️Blend the wheat flour with 1/4 cup stock water.

• Pour it in the saucepan.
• Cook the mixture at low flame for 2-3 more minutes.
• Mix well with the wooden spatula, as it might start curdling.

️Prepare the almond milk-

• Blend the almonds with little stock water, to make the smooth & creamy milk.

️Add 1/4 cup of saved, cooked mushrooms to the blender over the milk , blend again, till you get the creamy texture.

• Add this thick mixture to the saucepan, mix well.
• Now pour in rest of the stock water.
• Add salt & pepper.
• Cook for another 4-5 minutes.
• Take out the bay leaf before serving.

️Garnish with chopped coriander & sliced/ chopped mushroom.

️For garnishing, either pick up 2-3 mushroom from the saucepan/ spare the mushroom slices in the beginning, and cook them separately.

• Serve hot!

Calories ( 2 soup bowls)

• 125 gm mushroom (4 big buttons)-28cal
• 2tbs whole wheat flour-52 cal
• 10 almonds -69 cal
• Total 155 calories approx