Ingredients

1/4 cup olive oil plus 1 tablespoon
2 onions, cut into medium dice
3 cloves garlic, chopped (about 1 tablespoon)
5 cups chicken stock
2 Idaho potatoes, peeled and cut into medium dice (about 4 cups)
2 1/2 cups wild mushrooms, washed, chopped
3 tablespoons finely chopped shallots
2 teaspoon cracked black pepper
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
Salt to taste
1 cup heavy cream
2 cups roughly cut watercress leaves
1 tablespoon fresh lemon juice, added to taste
1 to 1 1/2 cups stewed, shredded or chopped chicken meat
Optional garnish: a few sprigs of fresh thyme or cilantro

Directions

Heat 1 tablespoon oil in a heavy saucepan over medium heat. Stir in onions. Saute on medium heat for 7 to 10 minutes, or until onions are soft and juices have cooked down. Add garlic and saute for 1 minute. Add chicken stock and potatoes and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes or until potatoes are fully cooked and soft.

While soup is simmering, preheat oven to 350 F. In a bowl add cleaned mushrooms, shallots, cracked black pepper, 3 tablespoons of olive oil, chopped parsley and thyme. Mix ingredients and season with salt to taste. Spill mixture onto a baking sheet and place in oven. Bake for 10 minutes or until mushrooms have become tender but still firm. Let mushrooms cool slightly and set aside. Stir cream into soup and add watercress and cook for 5 additional minutes. Remove from heat.

Pour soup into a blender and blend until very smooth. Season with salt and fresh lemon juice to taste. Add stewed chicken to warm soup (if the soup cools after blending, reheat because it should be served warm) and pour equal portions into six warm soup bowls. Divide roasted mushrooms among the bowls, allowing them to just float on surface. Garnish with thyme or cilantro, if desired. Serve immediately.

Makes 6 servings.