Clear mushroom soup

Name: clear mushroom soup
Total time: 40 min
Yield: 6
Ingredients: 20 gram dried ceps; 25 gram butter; 1 onion; 1 clove garlic; 0.5 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; 1.25 liter chicken broth from tablet; 1.25 liter chicken bouillon; 2 teaspoon soy sauce; Tabasco; 2 tablespoon fresh parsley

Ingredients

20 gram dried ceps
25 gram butter
1 onion
1 clove garlic
0.5 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
1.25 liter chicken broth from tablet
1.25 liter chicken bouillon
2 teaspoon soy sauce
Tabasco
2 tablespoon fresh parsley

Directions

Dip 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.