Mushroom and chicken soup

Dry the chicken fillet with paper towels, place in a saucepan, add bay leaf, add 1.5 liters of water and cook over medium heat until boiling.

As soon as the water in the pan boils, reduce the heat to low and simmer the broth with chicken fillet for about 10 minutes, periodically skimming off the foam. Remove the fillet from the broth and place it in a separate bowl.

Cut the onions and celery into small cubes, grate the carrots on a coarse grater. Heat the vegetable oil and butter in a frying pan over medium heat, add the vegetables and fry until the onion becomes transparent.

Chop the champignons into thin slices and add to the frying pan with the vegetables. Continue frying all ingredients until the mushrooms are soft.

Add thyme, salt, ground black pepper and wheat flour to the pan. Mix all ingredients thoroughly, fry for about 2 more minutes and remove the pan from the heat.

Transfer the entire contents of the pan into the pan with the broth and stir well. Break the chicken fillet into fibers and add to the rest of the ingredients.

Remove the cream from the refrigerator in advance; it should be at room temperature (this will prevent it from curdling in the soup). Add cream to soup and stir well.

Over low heat, bring the soup with champignons and chicken to a boil, immediately turn off the heat and cover the pan with a lid. Let the soup sit on the stove for another 7-10 minutes.

Serve the soup, optionally garnishing the plates with your favorite herbs or green onions. Crauts or croutons with cheese also go great with this soup.