Crumble the chanterelles are in a bowl. Boil water and pour over ice funnel so they covered a little over. Leave it to swell and soften for about 20 minutes. Do not throw away the water! - That you should use for the taste. Fry the finely chopped shallots in butter over low heat so the onion just softens, but certainly does not take paint. Add the wine and increase heat. Let simmer together a little - especially if you use white wine. Add the chanterelles are and broth and cook up some more. Add the stock or fund. Pour in the cream and simmer together over low heat. Season with freshly ground pepper (I usually take both black and white) and perhaps a little Dijon mustard.
Trim and cut the meat into small cubes. Peel and quarter the onion into wedges and finely chop the garlic. Brown the meat with onion and garlic in a saucepan. Salt and pepper thoroughly. Pour over the wine and stock, add thyme and bay leaves. Simmer covered for 2 hours. Share the mushrooms into small pieces and fry in a little butter and salt in a pan. Peel and quarter carrots into smaller pieces. Lift the lid off the pot and toss in the carrots, and let everything cook for 20 minutes. Add the mushrooms and stir into the pan with a little cornstarch mixture. Season with salt and pepper. Serve with steaming freshly squeezed potato.