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.