spring vegetables consomme

2 cups chicken stock 1 whole shallot 1 cup of sliced or cubed shiitake mushrooms 1 sprig oregano 1 carrot julienned 1 stick celery 1 thinly sliced shallot 1/2 cup of fresh peas salt pepper chicken bouillon powder handful of fresh watercress handful of fresh spinach bring the chicken stock to boil, add the mushrooms, stick of celery, the oregano, the whole shallot, salt and pepper. leave for 2 hours on simmer. add chicken bouillon powder to taste. remove the vegetables but leave the mushrooms. set aside until ready to heat and serve. just before serving, add the sliced shallot, carrots, watercress, spinach and peas...cook for about 2 mins and then serve.