Chanterelle Sauce

First clean the chanterelles well.

Sweat the finely chopped onion in a little oil. Add the chopped chanterelles and sauté.

Add half of the liquid cream, bring to the boil and simmer over low heat. If you like, you can also add soup instead of cream.

Season with salt, pepper and chopped herbs (parsley, chives…).

Whip the remaining cream until stiff and stir into the chanterelle sauce.

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