Prepare the chanterelles, use a brush to remove sand, then rinse them under cold water. Half the larger ones.

In a large frying pan heat the butter, add the finely chopped onion and fry over low heat until the onion is translucent and soft.

Add the barley groats into the pan with the fried onion and mix. Pour in half of the broth and simmer (stirring occasionally). When the groats have absorbed most of the broth, add the chanterelles and the second portion of the broth.

Cook over low heat until the groats are soft and have the desired consistency. The groats should absorb the broth but shouldn’t be too dry.

Finally, add the grated Parmesan cheese, chopped parsley and cream (if you use it). Season to taste with salt and black pepper, mix well. Enjoy!