This soup, made by sautéing boiled chicken breast with fresh mushrooms and bringing it to a creamy consistency with milk, is a hearty meal finished with the freshness of dill. It's easily served on both everyday and guest tables.
Soften the onion in butter, then add the sliced mushrooms and cook over medium heat until they release their liquid and it evaporates.
Sprinkle in the flour and toast for a minute or two, then gradually add the chicken stock, stirring to form a lump-free mixture, and bring to a boil.
Add the shredded chicken and milk, stir, and heat for a few more minutes, then remove from the heat without boiling.
Divide the hot soup among bowls and serve sprinkled with dill.
Important: Skimming off the foam that rises while boiling the chicken keeps the soup clear. Contains dairy, so not suitable for those with lactose sensitivity.
Adding sautéed mushrooms gives the soup a deep aroma; if you shred the chicken breast into thin strands, both the serving appearance and the amount of meat in each spoonful become more balanced.
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