Chicken soup puree with cream breasts and champignons

So, let's roll up our sleeves! Fill the chicken breast with cold water. Cook the meat until tender. Peel the mushrooms, and cut them into thin plates. Melt a little butter in a frying pan and add mushrooms to it. They need to be extinguished, but not for long. 
Then add the fried mushrooms to the chicken and continue to cook it all until it is ready. Pull the chicken breast out of the broth, catch all the mushrooms with a slotted spoon. Leaving part of the mushrooms for decoration. We will disassemble the chicken meat into fibers, chop them in a blender with the addition of a small amount of broth. We will do the same with champignons.
Mix the mushroom and meat gruel and add to the soup. After melting the remaining butter in the pan, add flour to it. Fry it until golden brown and pour cream into it, stirring to avoid lumps. And pour it into the soup.
Pour all the cream into the soup puree, hold the pan on the fire until everything warms up, but does not boil. Season with salt and ground pepper to taste. Pour the soup on plates and decorate with chopped herbs.
By the way, the soup will turn out delicious without flour frying. And if it seems bland to you, then let's add a little crushed garlic to it before turning it off.