Quilted Bear Cucumber Dill Soup with Chicken Breast

3/4 cup (1 1/2 sticks) melted butter
1 cup flour
1 quart milk
2 large cucumbers, peeled, seeded and cut into 1/8-inch dice
12 ounces cooked, diced chicken breast (from a generous pound of uncooked boneless, skinless breasts)
2 teaspoons chopped dried dillweed
2 teaspoons chicken base
Pinch of white pepper
Pinch of salt
2 cups whipping cream
Fresh or dried dill for garnish (optional)

In 1-gallon pot, melt butter over medium-low heat. Add flour and cook 2 minutes, stirring until smooth. Remove from heat and set aside.

In medium pot, bring milk to boil. Gradually stir hot milk into butter-flour mixture and bring to boil. Whisk until smooth.

Reduce heat and cook until thickened, stirring often. Add diced cucumber, chicken breast, dill and remaining seasonings. Slowly bring mixture to boil, stirring occasionally with a whisk. Continue to boil for about 10 minutes.

Add cream all at once and mix. Simmer 2 minutes, then serve immediately. Garnish with dill if desired. Makes 6 to 8 servings.