split pea & porcini stew

1/2 ounce dried porcinis - softened in a cup of boiling water for 30 minutes
2 cups dried split peas
8 cups water
3 bay leaves
1 tsp dried marjoram
2 cups chopped onion
1 1/2 cups diced carrot
1 1/2 cups chopped celery
2 cups diced yukon gold or red potatoes
1/2 cup light, white miso
salt & pepper to taste

~ while mushrooms are soaking, combine peas, water, bay leaves, marjoram, onion, carrot, celery & ptato in a stock pot. bring to a boil on high, then reduce to a simmer for 30 minutes
~ chop up mushrooms, reserving the liquid and add both to the soup
~ stir well and cook another 20 minutes, until peas are very soft and break apart...using low heat
~ disolve miso paste in some warm water and add into soup...make sure soup is NOT boiling at this point, as it will distroy the nutritional value of the Miso.
~ salt & pepper to taste
~ for desired creaminess, puree in batches in a blender and return to low heat