For the potato soup, chop the onion. Peel and dice the potatoes, clean the chanterelles and cut them into small pieces if necessary.
Sauté the onion in olive oil until translucent. Briefly fry the potato cubes, pour in the soup and soy sauce, add the spices and simmer for 10 minutes until the potatoes are soft.
In the meantime, briefly roast the chanterelles in olive oil and add to the soup 3 minutes before the end of cooking. Sprinkle soup with parsley before serving.