Zucchini Soup with Chanterelles and Potatoes
Peel potatoes, rinse and cut into small, bite-sized pieces. Rinse the zucchini, trim, cut in half lengthwise and cut into thin slices. Trim the mushrooms and wipe clean.
Peel onion and garlic, chop finely and cook until translucent in a pot with melted butter. Add potatoes and zucchini, sauté briefly and add the broth. Season with salt and pepper and simmer for about 10 minutes over medium heat.
Remove half of the vegetables, set aside, puree the soup, stir in the sour cream and season with nutmeg.
Sauté mushrooms until browned on all sides with 2 tablespoons oil in a hot pan. Add vegetables back into the soup, heat briefly and divide among bowls. Top with mushrooms and serve sprinkled with parsley.