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Gallery Mushroom Soup with Poached Eggs and Parmesan Cheese Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 ounce dried mushrooms, such as porcini (about 1/2 cup) 2 cups boiling water 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, halved and thinly sliced into half-moons 3 cloves garlic, minced 1 celery stalk, finely chopped (about 1/2 cup) 1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups) 1/2 teaspoon coarse salt 1/2 cup dry white wine 2 cups Homemade Chicken Stock or low-sodium canned broth 1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish 4 large eggs 1 ounce Parmesan cheese, thinly shaved with a vegetable peeler Freshly ground black pepper
Gallery Mushroom Soup with Poached Eggs and Parmesan Cheese
Recipe Summary Servings: 4
Gallery
Mushroom Soup with Poached Eggs and Parmesan Cheese
Mushroom Soup with Poached Eggs and Parmesan Cheese
Mushroom Soup with Poached Eggs and Parmesan Cheese
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 ounce dried mushrooms, such as porcini (about 1/2 cup) 2 cups boiling water 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, halved and thinly sliced into half-moons 3 cloves garlic, minced 1 celery stalk, finely chopped (about 1/2 cup) 1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups) 1/2 teaspoon coarse salt 1/2 cup dry white wine 2 cups Homemade Chicken Stock or low-sodium canned broth 1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish 4 large eggs 1 ounce Parmesan cheese, thinly shaved with a vegetable peeler Freshly ground black pepper
Directions
Soak dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out mushrooms; squeeze over liquid. Finely chop; set aside. Pour liquid through a fine sieve into a bowl; reserve.
Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes. Add fresh mushrooms and salt; cook, stirring occasionally, until most of liquid has evaporated and mushrooms are soft, about 12 minutes. Raise heat to high. Add wine, reserved mushrooms and liquid, stock, and 1 1/2 cups water; bring to a simmer. Reduce heat to medium-low; cook 30 minutes. Add chopped tarragon.
Fill another medium saucepan 3/4 full with water; bring to a bare simmer over medium heat. Crack eggs into pan; cook until whites are set but yolks are slightly runny, 3 to 4 minutes.
Divide soup among 4 bowls. Transfer an egg to each bowl; divide cheese among eggs. Season each serving with pepper, and garnish with a tarragon sprig.
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0
All Reviews for Mushroom Soup with Poached Eggs and Parmesan Cheese
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom Soup with Poached Eggs and Parmesan Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
