Canned chanterelles velouté

Preparation

1. Peel the potatoes, garlic cloves and shallot.
2. Clean and dice the potatoes.
3. Chop the garlic cloves and shallot.
4. Pour 1 litre of vegetable broth into a saucepan. Bring to the boil and plunge the potato cubes into it. Leave to cook for 20 minutes. Collect the potatoes and place them in the blender bowl. Keep the cooking broth.
5. Rinse the chanterelles.
6. Put the oil and butter in a frying pan. When the butter is crackling, add the diced garlic and shallot, a pinch of salt and fry for 2 minutes. Then add the drained mushrooms and thyme and cook for 6 to 7 minutes over high heat. Turn off the heat, remove the thyme and keep 4 teaspoons of the mushroom/garlic/shallot mixture in a small bowl for decoration.
7. Put all the other mushrooms in the blender bowl (together with the potatoes). Add the cream and 600 ml of stock. Blend, taste, add salt and pepper if necessary.
8. Heat slightly and serve on the plate. Decorate with the reserved mushrooms, the chopped parsley and sprinkle with a teaspoon of cream.