1 Peel, wash and dice the potatoes. Combine potatoes with the vegetable stock in a saucepan and bring to the boil. Cover and cook for about 20 minutes, until soft.
2 Clean the chanterelles, cut into smaller pieces if necessary and saute quickly in olive oil over a high heat. Season with salt and pepper.
3 Puree the potatoes in the stock, add the parsley, salt, pepper, soy sauce and nutmeg and check the seasoning. Stir in the crème fraiche.
4 Ladle the soup onto warmed plates and scatter the mushrooms on top.