Saute a thinly sliced shallot in a bunch of olive oil. Add ~4 peeled diced potatoes and cook until almost soft. Add garlic, oregano, and sage, then 5 cups vegetable broth. Boil, then add two cans rinsed white beans. Chop up some reconstituted chanterelle mushrooms and stir in. Salt & lots o black pepper. Top with pesto made with arugula and lime and more black pepper.
#vegetarian #vegan #dinner #soup
Find the full recipe at http://mycaliforniaroots.com/potato-chanterelle-soup-arugula-pesto/