Take a heavy-bottomed Pan/Skillet: Add in the measured water and some salt & then blanch the Spinach & shallots into it- Strained & set aside & the very broth is retained for later use.

Allow the blanched spinach & shallots to be cooled down completely and blend it to a smooth paste or purée- Set aside.

Now, heat up another frying pan/wok/skillet, over the medium heat: Add in the oil & butter to it- once it releases nice aroma- Add in the chopped garlic & sauté until raw smell goes off.

Then, add in the chopped onions & sauté until translucent & turns lightly golden brown- Now, go in the sliced mushrooms & the Sweetcorn to it- Sauté, until nicely combined & the mushrooms release its water.

Cook the same for about 8-10 mins time on medium heat- Add in the salt & maida to it, at this point- give it a nice mix until all combined.

Then, goes in the milk, mixed herbs, dry parsley & freshly cracked black peppers- Stir well enough until everything gets well incorporated- Bring it to a boil, Boil for about 10-12 mins time over the medium flame.

Now, goes in the fresh cream- Give it all a really good mix until everything is well combined & incorporated...Cook for another 10-12 mins time over the low-medium flame.

Turn off the flame & allow it to sit on the oven top for about 5-6 mins time- Transfer it to the serving platter.

Some more extra dollops of butter can be added in- as it's topping, with some cheese sprinkles, as well.

Garnish with some more fresh cream & bread croutons or anything of your own choice. RELISH it with the Family/ Friends.