Pasta dishes are always a good idea!
Pile the durum wheat flour on a pasta board and make a hole in the middle. Add eggs, olive oil and a pinch of salt and knead into a smooth dough. It is advisable to use a little less flour at the beginning and knead the dough softly, then add as much flour as necessary until the desired firmness is reached. Roll out the pasta dough into thin sheets. Dust them well with flour, roll them up and cut them into tender strips.
Clean the chanterelles, halve or quarter the larger ones.
Boil enough water and season with salt. Add the pasta to the boiling water and cook until al dente (fresh homemade pasta cooks in about 3 minutes). Drain the pasta, add it again to the saucepan and mix it with a little butter.
Sauté the onion in a frying pan with butter, add the garlic and the chanterelles and cook for about 3 minutes until soft. Then dust with flour and fill up with vegetable soup. Cook everything together for about 2 minutes until thick, stir in parsley and finally fold in the whipped cream and season to taste.
Arrange the noodles and spread the chanterelles evenly over them.