mushroom and leek soup

it's mushroom season. last week (or maybe that was two weeks ago....) we went to the mushroom festival where hundreds of edible and non- edible mushrooms were on display. there was renaissance music and young men with feathers in their caps. there were mushroom starter kits, and mushroom food, long lines for the honey buckets (portapotties), and hay rides sans hay. at the farmers market every stall has chanterelles. and the occasional adventurous farmer will have some exciting foraged mushroom on sale. so this week we bought some chanterelles and 'fried chickens', harvested the last of the leeks, and made a tasty soup.

3 leeks, chopped somewhat fine (we wanted to use the last of our leeks up, but 1 cup of chopped leeks would do)
1 1/2 cups chanterelles, chopped
1 1/2 cups 'fried chickens', chopped (or another mushroom like portabella, the buttons, porcini, etc.)
1 T olive oil
1 T margarine

1 1/2 cups water
1 1/2 cups soymilk
1 t yellow miso (or another mild miso)
1 T parsley
4 T veggie broth powder (or if you have liquid broth, just use 1 cup of it in place of water)
1 t pepper (or to taste)

saute the leeks and mushrooms in a pot until the leeks are tender. take out 1/2 of the leeks and mushrooms. puree in a blender, then add back to the pot. add the rest of the ingredients and simmer for 5 minutes or so. the mushrooms should be tender, but not mushy.
and that's it. you can eat it now.
if you really wanna get snobby, add some red wine or sherry to the leeks and mushrooms while they are being sauted. or add 1/4 cup of cream cheese for a richer soup. or add both for extra pretentiousness!