8 dried mushrooms, stems removed, broken in pieces
2 cups hot bouillon
1/2 pound fresh mushrooms, chopped
3 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 1/4 cup cold water
freshly ground black pepper
Cover the mushroom pieces with the hot bouillon in a blender container. Let soak 20 minutes. When the mushrooms are soft, run the blender briefly to chop them fine.
Pour the mushroom-bouillon mixture into a pot and bring to a boil.
Add the fresh mushrooms and soy sauce; cook 5-10 minutes.
Stir in the cornstarch-water mixture and continue to cook 2-3 minutes, until thickened.
Season with black pepper to taste.
Yield: About 2 cups