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300 g chanterelles (also use other mushrooms)
1 onion
1 garlic clove
40 g butter
125 ml white wine
750 ml vegetable broth
1 cup single cream
salt, pepper, caraway

Buckwheat Polenta:
240 g buckwheat flour
water
1 tablespoon butter oil
salt
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Carefully clean chanterelles (rather not wash them), slice thinly, dice onion and garlic into small cubes; heat butter oil and sweat onion, garlic and chanterelles. Add white wine and stir, pour in vegetable broth and simmer for 15minutes. Add cream and season with salt, pepper and caraway, puree with a hand blender.

For the buckwheat polenta bring 1.5 l water to a boil, add the flour without stirring and slightly cook for 10 minutes. Now there is to be a big, solid dumpling that needs to be turned over and cooked for another ten minutes. Strain the water except for a little bit, tear apart the dumpling with one or two forks and you'll have a nice polenta. Now pour over hot butter oil and stir in slightly.