Mushroom soup on lard with flour

My husband and I recently visited my parents. There, in central Russia, we went to the forest for mushrooms. We collected almost a full basket of chanterelles, of which there are a huge number. After coming home and thinking a little, we decided to cook chanterelle soup according to my mother's recipe. We chose this particular food because I have loved it since childhood. And now I will share with you the method of cooking soup. To begin with, we take chanterelles and wash them well. Now we cut the bacon. Finely chop the onion and simmer it together with the prepared bacon for about 10-15 minutes, so that the whole mass becomes semi-soft. After that, combine chanterelle mushrooms with onions and simmer this mass for about 40-45 minutes. After this time, chanterelle mushrooms are poured with three liters of boiling water (in my personal opinion, it is better to take a little less water), add a little salt to taste and boil for about 30-35 minutes. Now we dilute the flour with sour cream and fill the chanterelle mushrooms. If desired, we can sprinkle the finished soup with pepper to your taste.