For the chanterelle sauce, sauté the root vegetables with the finely chopped onion in olive oil, then add the cleaned chanterelles and sauté.
Remove from heat, stir in paprika powder and deglaze with soup. Simmer for 15 minutes, then stir in the flour mixed with whipped cream and bring to the boil.
Season the chanterelle sauce with salt and pepper and finally stir in the chopped parsley.
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