Sopa de Setas

Great flavours - mushrooms, sherry and toasted almonds - but I've taken off a star because I had some reservations about the texture. This was partly due to the dried mushrooms, though that could easily be solved by processing them to a puree after soaking. However the main issue was the almonds; I tried both suggested methods - processing and pestle-and-mortar - but still couldn't achieve a fine powder and so ended up with little almond chips in my soup. The recipe does say something like "grind them as fine as you can" which suggests to me that I'm not the only one who has a problem. I suppose one could use ready-ground almonds, but they would have less flavour to start with and I suspect would burn easily when toasted. It might be better simply to toast and roughly chop the whole almonds so that they provided a more deliberate crunch.