Manhattan Glam Chowder

• 2 teaspoons olive oil
• 1 small onion, diced small
• 2 celery ribs, sliced thinly
• 3 garlic cloves, minced
• 3 pinches black pepper
• 12 teaspoon salt
• 14 lb shiitake mushroom, sliced 1/2 inch thick
• 2 bay leaves
• 2 teaspoons dried thyme
• 2 sheets nori
• 1 lb yukon gold potato, cut into 1/2 inch chunks
• 1 (15 ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon agave nectar

1. Preheat a 4 quart pot over medium high heat.
2. Saute the onions and celery in the oil until the onions are translucent, about 5 minutes.
3. Use a little nonstick cooking spray or broth if needed.
4. Add the garlic, pepper, and salt, and saute for another minute.
5. Mix in the mushrooms, bay leaves, and thyme.
6. Use your fingers to crush the nori sheets right into the soup.
7. It should be in small confetti pieces and rain down into the pot as if it's New Year's Eve.
8. Saute for about 3 minutes to get the mushrooms tender and to toast the nori just a bit.
9. Add the potatoes, tomatoes, and vegetable broth.
10. Cover the pot and bring to a boil.
11. Once boiling, lower heat to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
12. Add the agave and taste for salt and seasoning.
13. Ladle into bowls and garnish each with a cracker, if desired.

olive oil, onion, celery, garlic, black pepper, salt, shiitake mushroom, bay leaves, thyme, nori, gold potato, tomatoes, vegetable broth, nectar

Taken from www.food.com/recipe/manhattan-glam-chowder-518470 (may not work)