Mushroom Soup with Poached Eggs and Parmesan Cheese Recipe

Name: Mushroom Soup with Poached Eggs and Parmesan Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 garlic cloves, 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 or low-sodium store-bought chicken or vegetable stock; 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 pepper

Servings: persons

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 garlic cloves, 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 or low-sodium store-bought chicken or vegetable stock
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 pepper

1
Soak the dried mushrooms in boiling water, covered, until soft, about 20 minutes.
2
Lift out the mushrooms; squeeze over the liquid.
3
Finely chop; set aside.
4
Pour the liquid through a fine sieve into a bowl; reserve.
5
Heat the oil in a medium saucepan over medium heat until hot but not smoking.
6
Add the onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes.
7
Add the fresh mushrooms and salt; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are soft, about 12 minutes.
8
Raise heat to high.
9
Add the wine, reserved mushrooms and liquid, stock, and 1 1/2 cups water; bring to a simmer.
10
Reduce heat to medium-low; cook 30 minutes.
11
Add the chopped tarragon.
12
Fill another medium saucepan three-quarters full with water; bring to a bare simmer over medium heat.
13
Crack the eggs into the pan; cook until the whites are set but the yolks are slightly runny, 3 to 4 minutes.
14
Divide the soup among 4 bowls.
15
Transfer 1 egg to each bowl; divide the cheese among the eggs.
16
Season each serving with pepper, and garnish with a tarragon sprig.

1632

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mushroom Soup with Poached Eggs and Parmesan Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Soup with Poached Eggs and Parmesan Cheese

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