Mushroom bouillon with chives

Ingredients

Directions

1. 1

   Clean or peel and wash the soup greens. Set aside about 1/3 of the leek and carrots. Chop the rest of the soup vegetables. Cut the tomatoes into pieces. Roast the soup greens and tomatoes without fat in a large pot. Add dried mushrooms and deglaze with 1.2 litres of water. Bring everything to the boil, stir in the broth and simmer for about 30 minutes over a mild heat

2. 2

   Clean and clean the mushrooms and cut them into thin slices. Wash the chives, dab dry and cut into small rolls. Cut the vegetables aside into fine strips. Pour broth through a fine sieve

3. 3

   Heat the oil in the pot and fry the mushrooms. Pour in the broth. Bring broth to the boil, add vegetable strips and simmer for 6-8 minutes. Season to taste with salt and pepper. Sprinkle with chives