Cucumber Mushroom Soup

1 small cucmumber, thinly sliced
2 dried shitake mushrooms (soaked in hot water for a few minutes to make them soft then slice thinly)
1 cup sliced fresh mushrooms
2-3 cups vegetable stock (can substitute with water that has some more soy sauce or vegetarian mushroom sauce in it)
soy sauce
1 tsp sesame oil (optional)
pepper

In a sauce pan sautee mushrooms for 2 minutes in a little vegetable oil, add cucumber, and stock and bring to simmer. Add soy sauce, pepper and sesame boil and simmer for a few more minutes