Wash chanterelles. Cut into equal pieces.
Peel and chop the onions.
Melt the butter in the pan, add the onions and mushrooms. Fry at medium temperature. The frying process is continued until all liquid has evaporated from the mushrooms (about 6 minutes).
Pour the flour evenly over the pan, stir and fry for a minute, then add the broth.
Increase the fire until the broth boils, then continue boiling for 20 minutes on a low temperature.
Use blender and blend everything. (leave some chanterelles for decoration)
Add sour cream, stir, but watch out so it don’t start boiling, just keep it warm.
Add the salt and freshly ground pepper to taste. Enjoy your meal!