Melt butter in a large heavy pot over medium heat. Add in flour, almonds and season with salt and pepper. Cook and keep stirring, at this stage add chicken stock and let it simmer on slow flame.
Turn off the heat and let it cool before you add soup mixture to the blender and blend it properly.
Return soup to the pot and add in milk with fresh cream and stir well.
You may add another cup of milk if it is desired to get the right consistency, let it simmer on low flame for 5-7 minutes. Now add in shredded chicken and mushrooms to the soup and let it simmer for another 2 minutes or so.
Season with salt and pepper and some dry mix herbs. Delicious chicken and almond soup is ready to be relished.
Serve hot and garnish it with fresh parsley leaves and serve with toasted crusty bread.
You can also add asparagus instead of mushrooms, which gives it a good taste.