1.   Remove mushrooms and carefully strain soaking liquid to remove any grit or sand.

2.   Add cup of the soaking liquid to the oyster-sauce mixture.

3.   Add the wild rice, mushrooms, mushroom soaking liquid and broth to the Dutch oven.

4.   Add the mushrooms and their soaking liquid to the soup, being careful to leave behind any traces of sand or dirt in the soaking water.

5.   Add the reserved soaking liquid and the thyme.

6.   Drain, reserving the soaking liquid.

7.   If a thinner sauce is desired, add a little more of the reserved soaking liquid.

8.   Pour in the soaking liquid and cook down until it has almost evaporated.

9.   Remove dried mushrooms from the soaking liquid.

10.   Remove the dried mushrooms from their soaking liquid, squeeze dry and slice thinly.