Simple cream of Mushroom and Spinach soup

Ingredients: serves 1

1 tablespoon plain flour
2 tablespoon vegetable/olive oil/butter
2 cups milk / 250ml
1 cup mushroom
Handful of Spinach
8-10 pepper corns
1 bay leaf
1 Clove Garlic (optional)
1/2 onion

Method:
1. Saute mushrooms (halved) in 1 tablespoon vegetable/olive oil/Butter
2. Once tender, add Spinach and saute until leaves are cooked. Keep aside
3. Boil milk, Bay leaf, onion and pepper corns. Simmer on medium flame while stirring continuously.
4. 5 min after the milk begins to boil, filter the milk to separate the spices.
5. Heat 1 tablespoon vegetable/olive oil/Butter. Once hot, add pain flour and roast by stirring continually.
6. Once flour turns brown and smells nutty, take off the flame and keep aside.
7. Mix 1/2 cup spiced milk with roasted flour and stir to remove lumps.
8. Add the rest of the milk, sauteed mushroom, spinach, salt to taste and simmer on medium flame.
9. 2-3 min after the milk begins to boil, the mixture thickens.
10. Blend the mixture and serve with a toast.