The basic flavors are great, but I changed a couple things. Didn't have thyme, but since I had a huge bunch of mushrooms from the farmer's market I made at least a double batch. Used chinese rice wine cause that's all I had. Used heavy cream and a little full-fat half & half. The cream made a big difference. The soup didn't get as thick as I wanted, but that's because I used so much veggie broth made with "better than boullion" stock. Used oyster mushrooms that I hydrated in the broth and then chopped. Didn't puree the other mushrooms because I was afraid they would just float on the top of the soup since I could tell it wasn't going to be super-creamy and thick. The flavors were great - don't skip the wine. Next time I will not use so much broth, but I wanted lots of leftovers and could tell the amount called for would barely feed us for dinner.UPDATE 3/11/09: If you are using king or regular oyster mushrooms, I recommend adding some oyster sauce. It adds complexity to a really good soup! I have been making this from this base recipe for about 3 years now. VERY GOOD!
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The basic flavors are great, but I changed a couple things. Didn't have thyme, but since I...