2 large Yukon potatoes, peeled and chopped into ½” pieces
1 large carrot
1 stalk celery
3 oz oyster mushrooms, cleaned (no substitutions)
½ yellow onion
1 bay leaf
½ – 1 tsp kelp granules
½ – 1 tsp Old Bay seasoning
¾ c unsweetened almond milk or other milk
Salt
Pepper
Instructions
Using a large pot, bring potatoes in 3 c broth (or enough broth to just barely cover potatoes) to a light boil. Cook until potatoes are very tender. Pour out about half of the remaining liquid. Use an immersion blender or hand mash/stir until the remaining broth is velvety with potato but there are still many potato chunks remaining.
Chop carrot, celery, and onion. Saute in a nonstick pan with a thin layer of broth and bay leaf, replenishing broth as needed. After vegetables begin to soften, roughly chop mushrooms, sprinkle with ½ tsp kelp and Old Bay. Add to veggies.
Once vegetables are as soft as you'd like, discard the bay leaf and add the veggies to the potatoes. Stir together and add almond milk. Add additional kelp granules or Old Bay, as desired as well as salt and pepper to taste.
Notes
You can find kelp granules at Whole Foods or most health stores.