Reconstituted dried mushrooms will bind and intensify these tastes in a sauce, and cream will enrich and smooth them. Chop stems and add them to the beef stock. Bring stock to a boil, cover, simmer 20 minutes, strain stock, and discard stems. Slice mushroom caps and saute them in the butter over high heat with the onions, garlic, and ginger root. Add them to the beef stock, taste for seasoning, and add soy, sugar, pepper, and salt with care, depending on the taste of the stock.
Garnish soup bowls with the coriander.
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