1. Clean the chanterelles with a brush and cut up the larger ones; finely chop the onion and dice the potatoes small.
2. Sweat the onion in the butter until translucent, add the mushrooms and fry over high heat for 5 minutes until their liquid evaporates.
3. Dust with the flour, stir for 1 minute, then gradually pour in the stock, stirring constantly.
4. Add the potatoes, caraway and marjoram, season with salt and pepper and cook for about 15 minutes until the potatoes are tender.
5. Mix the sour cream with the cream, temper with a little hot soup, stir it in and bring back to the boil; season with lemon juice.
6. Serve sprinkled with chopped parsley, with fresh bread.
Tip: Don't skip the lemon juice at the end: it brings out the chanterelles' slightly peppery, fruity flavour.
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