Chicken Soup With Roasted Asparagus, Mushrooms, and Shallots

10-12 stalks of asparagus
3-4 medium shallots, peeled and sliced
1/2 to 3/4 cup fresh mushrooms, cleaned and sliced
2 tablespoons extra-virgin olive oil
3-5 cups chicken stock
1 cup chicken, dark and white meat, cubed
grated pepper and fleur de sel to taste
pinch of your favorite herbs
pinch parsley
bay leaf



Wash the asparagus, breaking off the tough bottoms of the stalks.

Coat with a tablespoon or less of olive oil and roast until the stalks just begin to turn brown at the edges. Set aside to cool.

Meanwhile, slice shallots and mushrooms.

Place in a deep sauce pan and sauté in a tablespoon of olive oil until the shallots and mushrooms begin to turn golden brown. Remove from pan and set aside.

Empty chicken stock into saucepan. Bring to a boil, then lower heat and allow to simmer, adding more water if necessary.

Lower the heat and add the vegetables, bay leaf, and the cubed chicken.

Check the soup and season to suit your tastes. Allow to simmer about 5 minutes longer on low heat.