Creamy Potato Soup with Chanterelles
Peel, rinse and cut potatoes into pieces. Peel and dice onion. In a pot, sauté potatoes and onion in olive oil. Add broth, cover and cook about 35 minutes. Puree with an immersion blender (or standing blender). Add cream and cook until heated through. Season with salt and pepper.
Wipe chanterelles clean. Heat butter in a pan over high heat. Add chanterelles and sauté briefly. Divide soup among bowls and top with chanterelles. Garnish with parsley.