1 Clean the chanterelles and leave them whole or cut them in half, depending on size.
2 Heat 1 tbsp butter in a pan, add the courgettes, shallots and garlic and sweat until soft. Deglaze with white wine and heat until the wine has evaporated. Add the stock and cream and simmer gently over a low heat for about 20 minutes.
3 Sweat the chanterelles in the rest of the butter, remove from the heat and season with salt and pepper.
4 Puree the soup, stir in the crème fraîche, and season to taste with salt, pepper and nutmeg.
5 Finally stir in the parsley and chanterelles and serve in warmed bowls.