Step 1

First, cover the dried mushrooms in boiling water and soak for at least 15 minutes. Then drain and finely chop.

Step 2

Preheat a soup pot over medium heat. Saute the onion for about 3 minutes. Add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stirring frequently cook for another 2 minutes.

Step 3

Add the broth, water, peas, bay leaves, and salt, and bring to a boil. Cover the pot, reduce heat to low, and set a timer for 30 minutes. Stir the soup occasionally during this time.

Step 4

After 30 minutes, add the carrots and potatoes to the pot, and stir well. Return to a simmer, cover the pot again, reduce heat to low, and cook for another 20 to 25 minutes or until the potatoes are tender.

Step 5

Turn off the heat, and stir to make it creamy. Scoop some of the soup into a mug or bowl, and whisk in the miso until dissolved. Add the miso slurry to the pot. Taste and adjust seasonings, and add liquid smoke, if desired. Remove the bay leaves from the pot before serving.