Instructions: In Swabia this refers only to king boletes with their yellow- green underneath side, who do not discolor when cut into, and to the yellow, firm-stemmed chanterelle.

a few drops lemon juice

Clean the mushrooms. On larger king boletes, remove the greenish underneath side of the cap. Cut large mushrooms into 1/6-inch thick slices. In a wide saucepan, melt the butter, then add mushrooms and water or broth. The mushrooms will be tender shortly after the liquid reaches a rolling boil. Stir in the flour paste, and briefly bring to a boil again.

Remove from the heat. Stir in the cream and chopped parsley, and season to taste. Serve with potato dumplings or bread dumplings.

Serves 4.

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