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[quote=Anonymous][quote=Anonymous]Mushrooms, soy sauce, anchovies are all umami enhancers (although anchovies won't worn for vegetarian soup). [/quote]

Yes, mushrooms are good, especially a flavorful one like shitake or Chinese black mushrooms.  One way to increase the flavor is to use mushrooms to create fond.  Take some olive oil, vegetable oil or shortening in a stainless pan (do not use a non-stick as you won't create a decent fond).  Heat oil, add diced and/or chopped mushrooms.cover and cook for several minutes (3-5), uncover and push the mushrooms and any liquid given off around the pan to wipe down the brown fond, it's where a lot of the flavor comes in.  After the mushrooms have wilted and lost most of their moisture, they'll be dark brown and you'll have a dark brown liquid from the fond on the pan.  Put the mushrooms and fond into your soup.  If you don't want large mushrooms, you can chop the mushrooms smaller or skip them and only use the fond for flavoring.

I often use the dried Chinese black mushrooms and rehydrate them in hot water.  Then I add the hydrating water into the pan slowly and reduce the water.  The mushrooms leave a lot of flavor in the water and that also heightens the umami flavors in the fond.

And despite the arguments pescatarianism is not vegetarian.  So, shrimp, lobster and anchovies don't work for vegetarians.[/quote]

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