German Chanterelle Dumpling Stew

Method

1. Dice the bacon and cook until crispy. Remove and set aside.
2. Sauté the chopped onion in the bacon fat until golden brown.
3. Add the chanterelles and cook until they release their moisture and begin to brown.
4. Stir in the flour and cook for 1 minute to make a roux.
5. Gradually add the chicken broth, stirring constantly to avoid lumps.
6. Mix in the heavy cream and bring to a gentle simmer.
7. Season with salt and pepper, then stir in the cooked bacon.
8. Prepare the dumplings by mixing flour, butter, and milk until a soft dough forms. Roll into small balls and drop into the sauce.
9. Simmer for 10-15 minutes until the dumplings are cooked through.