Wild mushrooms soup

Drain the mushrooms through a cloth (to get rid of sand) and keep the fluid.

Wash and slice the mushrooms. Stir fry a moment in little butter.

Put the bouillon with the drained fluid and water in a soup pan and add the mushrooms. Bring to a boil. Add just before serving a dash sherry (and soupballs). Flavour with pepper and salt.

Spoon the soup in bowls and sprinkle with a teaspoon sliced chives or spring onion .

(For thicker soup: mix 1 large tablespoon cornstarch with 2 tablespoons water and add stirring to the soup, simmer for 5 minutes.)