Prepare all the ingredients: chop the onion, finely chop the garlic (don't press it through a garlic press), peel the potatoes and cut into 1/2-inch (1.5cm) cubes, finely chop the dill. Wash the chanterelle mushrooms, pat dry will paper towels (not very thoroughly) and cut into 2-4 parts depending on how big the mushrooms are, leave small mushrooms whole.
Heat 1 tablespoon of oil in a big pot. When hot, add the onion, cook over medium-low heat for about 5 minutes until soft and translucent. Add the garlic and cook for 1 minute, stirring.
Move the onion with garlic to the side of the pot (or transfer to a plate if this is easier for you), add another tablespoon of oil to the pot and increase the heat to high. Add the potatoes, cook for about 2 minutes without stirring, letting the potatoes brown a little. Then cook, stirring, for about 1 minute.
Add the broth, curcuma, and bring the soup to the boil. Cook for about 7 minutes over low heat, or until the potatoes are soft.
Add the chanterelle mushrooms to the pot, bring the soup to a boil and cook for about 1 minute, or until the mushrooms are tender but still a little firm.
Take the pot off the heat, add the cream, dill, and season the soup to taste with lemon juice, salt, and pepper.
Pour the soup into the bowls and crumble feta cheese over the hot soup and sprinkle chopped dill.