Add oil or butter to a heated pan. Together with the garlic, fry the mushrooms.
2
3
Chop the onion, add it to the pan and fry until soft. Place it all to a saucepan, give it a heat and add the dry white wine. Cook until most of the liquid has evaporated. Add chanterelle bullion (You can also use chicken or vegetable bullion - depending on what you have at home). Add cream, and let the soup simmer for about 20-30 minutes.
4
To a pan fry the chanterelle golden with butter. Add it to the soup with some fresh herbs. I use minced parsley, and a few drops of a good olive oil. This soup taste amazing!
