Finely chop the onion and blond it a tiny bit of butter. Cut the bread into cubes and pour over these the boiling hot milk and let rest for half an hour.
Meanwhile, clean the mushrooms, cut them into medium pieces and sauté in a pan with oil and a small clove of garlic that has been lightly squished for about 10-15 minutes. Remove from heat and salt to taste.
Add the chanterelle mushrooms to the bread, and then add the eggs, the flour, a portion of the grated cheese and the chopped parsley. Mix well and form medium sized balls.
Cook them in the vegetable broth for 10-15 minutes, drain and arrange them on a plate and dress with a walnut size of butter and cheese.
