Clean the chanterelles. Finely dice bacon and onions, sauté in oil while stirring until onions are translucent.
Add sugar, thyme, marjoram and parsley, fry briefly.
Add Riesling and bring to a boil, add water and stock powder, cover and simmer for about 30 minutes, the bacon should be very soft.
Season with pepper. Let cool a bit and strain everything (Flotte Lotte, Mouli-Baby or pointed sieve and muscle power). Discard any remaining bacon and onions, they are just for flavor. Add the cleaned chanterelles and cook gently for up to 60 minutes, depending on size, until the desired consistency. Thicken sauce to taste with sauce thickener. Serve with Bohemian bread dumplings and green salad. Tip:
Wine can be replaced by juice of one lime and corresponding amount of water.
