I am on a very soft food diet and mostly live on soups. I love the flavor of sautéed mushrooms but cannot eat them now. For some reason I have lately turned against creamy mushroom soups. Mushrooms tend to make soups very thick, whereas I like a much thinner consistency. I think what I want is a very concentrated mushroom puree that could be added to a soup, lending a strong umami mushroom flavor, while maintaining a very broth like texture in the soup. I'm not a cook, so I don't really how to do this. Do I just sauté the mushrooms for a long time in something like soy sauce? Is there a particular type of mushroom with a very strong umami flavor that I should use?