1 l chanterelles
2 medium onions
oil
2 tbsp wheat flour
8 dl water
1 beef stock or vegetable stock cube
2 cloves of garlic
½ dl single cream
white pepper
salt
chopped parsley
(corn starch for thickening)
Chop the chanterelles and onions. Simmer in oil in a frying pan until the liquid has evaporated. Sprinkle white pepper and a small amount of salt on top.
Transfer to a thick-bottomed saucepan. Add the flour, mixing well. Add the water, stock cube, and crushed garlic cloves. Boil on low heat for 20 minutes, mixing thoroughly from time to time. Thicken the soup with corn starch if necessary. Add the cream and bring to a boil. Garnish with chopped parsley. Serve with a baguette and cheese.