New England Style Chowder

Directions

1. 1
   In a large pot, heat 1 tablespoon oil over medium heat.
2. 2
   Add leek and celery, cover and cook until softened.
3. 3
   Add potatoe, stock, kombu, bay leaf and salt to taste.
4. 4
   Bring to a boil, then reduce heat to medium-low and simmer until veggies are soft, 20, to 30 minutes.
5. 5
   Remove bay leaf and kombu.
6. 6
   Carefully transfer 2 cups solids plus 1/4 cup of the broth to a blender or food processor (or another bowl and use an emmersion blender) and process until smooth.
7. 7
   Return mixture to pot and stir in soy milk and dissolved miso.
8. 8
   Keep the soup warm over low heat, being careful not to boil or the miso will burn.
9. 9
   Heat the remaining tablespoon of oil in a large skillet over medim heat.
10. 10
    Add the mushrooms and cook stirring constantly until softened, 3 to 5 minutes.
11. 11
    Sprinkle mushrooms with Old Bay seasoning, stirring to coat.
12. 12
    Stir cooked mushrooms into the chowder and serve hot.