Potato and Chanterelle Soup with Fresh Arugula Pesto (Vegan)

Name: Potato and Chanterelle Soup with Fresh Arugula Pesto (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 1/2 ounce dried chanterelle mushrooms; 3 tablespoons olive oil; 1 large shallot, thinly sliced; 4 medium red potatoes, peeled and chopped into small cubes; 4 cloves garlic, minced; 6 cups vegetable broth; 2 cans white beans, drained; 1 teaspoon dried oregano; 1/4 teaspoon dried sage; 1 tablespoon potato flour (optional*); Salt and pepper, to taste; Lemon wedges, for serving; 2 cups lightly packed arugula; 1/2 cup lightly packed basil; 2 tablespoons pine nuts; 1 tablespoon nutritional yeast; 1/4 cup olive oil; Salt and pepper, to taste; 1/2 lemon, juiced