Quickly wash and drain chanterelles. Let dry on paper towels. When dry, cut up into quarters. Heat a soup pot. Add margerine; when bubbly add onions and celery and cook until vegetables are tender but not brown. Remove and set aside. Add mushrooms to the hot pot and brown at med.high heat until the liquid is evaporated. Add the paprika,stir and add the cooked vegetables and the chicken stock. Stir. Add remaining spices. Stir. Bring to a boil and simmer for 10 minutes. Add salt and pepper to taste.

NOTE: 1/4 cup chopped green pepper sauted with the onions is nice, if you wish.