Soak the shiitake in 1 cup hot water for 20 minutes, remove stems, discard stems and slice the caps thin. Reserve the soaking water. Heat oil in a soup pot and sauté onions for 2 minutes. Add celery, potatoes, shiitake soaking water, Edensoy and sea salt. Cover and simmer over a low flame for 10 minutes. Blend ingredients in a food processor or blender until smooth and creamy. Place back in the pot. Add the button mushrooms, shiitake and pepper. Simmer for 10 to 15 minutes without boiling. Stir in parsley and serve.
Per serving - 177 calories, 6 g fat (31% calories from fat), 8 g protein, 25 g carbohydrate, 4 g fiber, 0 mg cholesterol, 322 mg sodium