New England Glam Chowder

The "clam" comes from a mix of shiitake and button mushrooms, however Isa says you can do all shiitake if you feel generous-I did the mix and it tasted fine. The mushrooms provided the chewiness I remember from clams-granted, I haven't had a clam in 20 years or so. Some chiffonaded Nori provides the sea taste. This was pretty good, and surprisingly tasted even better when heated up the next day. There is lots of chopping to do, so if you have an organized mise-en-place then cooking will be a snap. Just add veggies at the appointed times, and otherwise this soup cooks itself. As always, Isa's instructions are friendly and precise.