Ingredients:
4. Add the flour and butter and cook, stirring constantly, until the flour begins to brown and smells nutty. Reduce heat to low.
5. Place a strainer over the pan and strain the infused milk directly into the pan. Discard the solids from the strainer. Place heat on medium and stir vigorously to incorporate the milk and remove any lumps.
6. Bring the mixture to simmer for 5 minutes.
7. Remove the pan from heat and puree the soup using a blender or stick blender until smooth.
8. Stir in a splash of heavy cream and adjust the seasoning with salt and pepper.
9. For a more refined, smoother texture, you can sieve the soup after blending.
10. Serve hot - topped with croutons and seared mushrooms as garnish.