For the maccheroncelli with chanterelle sauce, clean the chanterelles well and cut them into small pieces. Finely chop the onion and garlic and lightly fry in butter.
Then add the mushrooms and parsley and roast briefly. Now pour in the vegetable soup and let the mushrooms steam.
Finally stir in the whipped cream and season with salt and pepper. Cook the maccheronchelli in salted water until al dente. Serve with the mushroom sauce.