Peel the potatoes, cut in half and soften in salted water for 15-20 minutes. Rinse the chanterelles very briefly, dry with kitchen roll and remove any dark spots. Cut the mushrooms into small slices. Peel the shallots and cut into cubes. Drain the potatoes and steam briefly. Then press through the potato press and stir the puree with butter until smooth. Heat the clear soup with the whipped cream and stir in the mashed potatoes. Fry the shallots in olive oil until translucent, then add the mushrooms and fry briefly. Season with salt and pepper. Add half of the mushrooms to the soup and blend with a hand blender, season with salt, pepper and nutmeg.
The soup in preheated soups or soup bowls form and the remaining chanterelles on it evenly distribute.
Garnish with parsley.