Mushroom Stroganoff Soup

6 cups water
6 diced unpeeled potatoes
1 1/2 cups diced onion
1/4 cup broth powder
4 tablespoons butter
6 cups sliced mushrooms
1/4 cup tamari
1/2 tablespoon seasoning salt
1 tablespoon basil 1 Tablespoon parsley flakes
1 tablespoon granulated garlic
2 teaspoons celery seed
8 ounces cream cheese
4 ounces shredded cheddar cheese
2 tablespoons crumbled blue cheese
2 cups sour cream
1 cup milk
1 cup frozen peas
8 ounces noodles

In a pot combine water, potatoes, 1 cup onions and broth powder. Bring to a boil. Cook covered about 20 minutes. Meanwhile, in skillet saute 1/2 cup onions with mushrooms in butter until onions are tender. Add tamari, seasoning salt, basil, parsley, garlic and celery seed to mushroom mixture, and saute for another 2 minutes. Add this mixture to the soup base. In blender, blend cheeses, sour cream and milk until smooth. Add to the soup base. Add peas and heat gently.

Boil water for noodles separately. Cook noodles per directions on package.