Rinse the chanterelle mushrooms, slice them in halves, then pat dry them after removing all dirt particles. Set ½ cup mushroom aside for garnish
Add the butter with onions in a medium saucepan on low heat and saute them until they become golden brown.
Add the garlic and give the pot a stir for half a minute, then add the mushrooms (except for the garnish). Make sure that the mushrooms are thoroughly cooked. They’ll start to wilt on the edges, which is usually after 5 minutes
Add the chicken stock along with the half and half, sage, bay leaves, fresh thyme, and a pinch of salt into the saucepan and bring the mixture to a boil for 10 minutes, then lower to a light simmer.
Discard any large bay leaves or large bits in the soup and season with salt and freshly ground black pepper to taste.
Use a handheld blender to puree the cream of chanterelle soup until it reaches the desired consistency. You can add the 2 tablespoons of flour to make the soup more creamy.
Remove the pan from the flame.
Melt the butter or olive oil in a separate skillet along with the remaining mushrooms and cook them thoroughly until they’re golden brown.
Drizzle on top of the soup for a nice garnish.
Use a ladle to transfer the soup into bowls, and serve immediately.