Recipe by: Cooking with the Asheville Mushroom Club, Raleen Wilson and Chris Tullar, p. 27

Boil potatoes, onion, bouillon, Worcestershire sauce, thyme, and pepper in 1 1/2 c. water until soft.  Saute mushrooms and garlic in a small amount of  butter or oil.  Mix together the milk, cream, flour, and salt.  Add milk mixture, mushrooms, and kelp to the potatoes and cook until think and bubbly.  Serve oyster crackers as garnish.