2 tbsp. vegetable oil
3 celery stalks, chopped
1 leek (white part only), chopped
1 garlic clove, chopped
1/2 lb. mushrooms, chopped
5 c. peeled, seeded & chopped tomatoes
3 c. chicken stock
1 c. whipping cream
3/4 c. dry vermouth
2 tsp. tomato paste
1/4 tsp. sugar
Bouquet Garni: 2 parsley sprigs 1 thyme sprig 1 oregano sprig 1 basil sprig 1 bay leaf
Salt & freshly ground pepper
1 tbsp. butter
1/4 lb. mushrooms, sliced
1/2 c. chopped watercress
Snipped fresh chives

Heat oil in heavy large saucepan over medium-low heat. Add celery, leek and garlic; saute until softened, about 7 minutes. Increase heat to high. Add chopped mushrooms and saute until lightly browned, about 5 minutes. Add tomatoes, stock, cream, vermouth, tomato paste, sugar and bouquet garni. Season with salt and pepper. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Discard bouquet garni. Puree soup in blender. Return to saucepan; keep warm.

Melt butter in small skillet over medium heat. Add sliced mushrooms and saute until tender, about 5 minutes. Stir into soup. Mix in watercress. Adjust seasoning. Ladle into bowls. Garnish with snipped chives.