Mushroom bouillon with chives

Name: Mushroom bouillon with chives
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp - 1 bunch of soup greens; 7-10 Tbsp - 2 medium sized tomatoes; 7-10 Tbsp - 3 tsp oil; 7-10 Tbsp - 25 g dried mixed mushrooms; 7-10 Tbsp - 8 small mushrooms (e.g. pink and white); 7-10 Tbsp - 1⁄2 bunch of chives; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - possibly 1-2 teaspoons vegetable stock

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp - 1 bunch of soup greens
7-10 Tbsp - 2 medium sized tomatoes
7-10 Tbsp - 3 tsp oil
7-10 Tbsp - 25 g dried mixed mushrooms
7-10 Tbsp - 8 small mushrooms (e.g. pink and white)
7-10 Tbsp - 1⁄2 bunch of chives
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - possibly 1-2 teaspoons vegetable stock

Directions

1
Clean or peel and wash the soup greens. Approx. 1 ⁄3 Put leek and 1 carrot aside. Cut the rest of the soup vegetables into small pieces. Wash and halve the tomatoes.
2
Fry the soup greens and tomatoes in 2 teaspoons of hot oil. Add dried mushrooms and pour on a good 1 l water. Bring to the boil, simmer for about 30 minutes.
3
Clean, wash and thinly slice the mushrooms. Wash the chives. Cut chives, remaining carrot and leek into very fine strips.
4
Fry the mushrooms in 1 teaspoon of hot oil, season. Sieve the bouillon and bring to the boil. Cook the vegetable strips for 2-3 minutes. Add mushrooms. Season stock to taste with salt, pepper and stock. Serve with chives.