Sauté the mushrooms and diced onion in butter over medium heat for a few minutes until softened and fragrant; toss the whole garlic clove into the pan to warm through.

Reserve a small portion of the sautéed mushrooms, dice them fairly small and divide among serving bowls for garnish.

Put the remaining sautéed mushrooms, warmed garlic clove, skim milk, flour, chicken bouillon base, black pepper and dill weed into the Vitamix (or regular blender) in the order listed.

If using a Vitamix: start the blender on low, quickly turn the dial to 10, then switch to high and blend for about 6 minutes on high until steaming and smooth.

If you don’t have a Vitamix: pulse the mixture in a regular blender until smooth, then return to a saucepan and heat gently until steaming.

Ladle the hot soup into bowls over the reserved diced mushroom bits and serve with sliced baguette or bread on the side.