Bright mushroom soup

Name: bright mushroom soup
Total time: 40 min
Yield: 6
Ingredients: 20 gram dried ceps; 25 gram butter; 1 onion shredded; 1 clove garlic finely shredded; teaspoon fresh thyme; mespoint dried thyme; 150 gram mushroom; 150 gram Chestnut mushroom; 150 gram oyster mushroom; 100 gram shiitake; 50 milliliters dry sherry; 1 teaspoon lemon juice; 1 liter chicken broth from tablet; 1 liter chicken bouillon pot; 2 teaspoon soy sauce; Tabasco to taste; 2 tablespoon fresh parsley finely chopped

Try this bright mushroom soup

Ingredients

20 gram dried ceps
25 gram butter
1 onion shredded
1 clove garlic finely shredded
Teaspoon fresh thyme
Mespoint dried thyme
150 gram mushroom
150 gram Chestnut mushroom
150 gram oyster mushroom

100 gram shiitake
50 milliliters dry sherry
1 teaspoon lemon juice
1 liter chicken broth from tablet
1 liter chicken bouillon pot
2 teaspoon soy sauce
Tabasco to taste
2 tablespoon fresh parsley finely chopped

Directions

Flood the dried mushrooms in a bowl with about 1/4 liter of boiling water and soak for 30 minutes. Pour the soaking water through a fine sieve and add it to the stock. In the meantime, clean the mushrooms and cut them into slices.
Heat the butter in a large pan. Allow the onion, garlic and thyme to briefly fry until the onion is translucent.
Add the mushrooms and let them bake until they start to shrink. Extinguish the sherry if desired.
Add the stock and bring to the boil. Add the lemon juice, the soy sauce and the tabasco and taste if there is still salt. Sprinkle the soup just before serving with the parsley.