Bread Dumplings with Chanterelle Sauce

For the dumplings: bring salted water to a boil in a wide pot.

Bring milk to a boil. Cut bread rolls into thin slices, place in a large bowl and season well. Melt butter in a small pan. Peel onion and chop finely. Pour boiling milk over bread and let stand briefly. Saute onion with parlsey in a pan with butter and add mixture to bread. Add eggs and mix well into malleable dough. Shape into dumplings and simmer in boiling salted water for about 10-15 minutes.

For the sauce: clean mushrooms, halve or quarter, depending on size. Peel onion and dice finely.  

Heat butter in a large pan. Saute onion until translucent, add mushrooms and saute until lightly browned. Dust with flour and add milk and cream. Simmer, whisking constantly, and bring to a boil. Season with tarragon, thyme, salt and broth powder. Cook for about 5 minutes, stirring constantly. 

Cut chives into small rings and add to the sauce just before serving.