Idaho Potato And Watercress Soup With Chicken And Oven Roasted Mushrooms
By Chef Dean Fearing
1/4 cup Spanish Olive Oil plus 1 tablespoon
2 onions, cut into medium dice
3 cloves garlic, chopped (about 1 Tbs)
5 cups chicken stock
2 Idaho potatoes, peeled and cut into medium dice (about 4 cups)
2 1/2 cups wild mushrooms, washed
3 Tbs shallots, finely chopped
2 tsp cracked black pepper
3 Tbs fresh parsley, finely chopped
1 Tbs fresh thyme, finely chopped
1 cup heavy cream
2 cups watercress leaves, rough cut
1 Tbs fresh lemon juice to taste
1-1 1/2 cups stewed chicken meat
Salt to taste
Heat 1 tablespoon oil in a heavy saucepan over medium heat.
Stir in onions.
Saute on medium heat for about 7-10 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 and pour equal portions into 6 warm soup bowls.
Divide roasted mushrooms in the bowls, allowing them to just float on surface.