A hearty soup made by sautéing fresh mushrooms with cooked chicken breast and using milk to give it a creamy texture. Fresh dill finishes the dish, which is easy to serve for everyday meals or when entertaining.
Soften the onion in butter, then add the sliced mushrooms. Cook over medium heat until they release their liquid and it cooks off.
Sprinkle in the flour and cook for one to two minutes. Gradually add the chicken broth, stirring to keep the mixture smooth, then bring to a boil.
Add the shredded chicken and milk and heat for a few more minutes, stirring. Remove from the heat without bringing it to a boil.
Ladle the hot soup into bowls, sprinkle with dill, and serve.
Important: Skim off the foam that forms while boiling the chicken to keep the soup clear. This soup contains milk and is not suitable for people with lactose sensitivity.
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