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: 3 1/2 cups water; 1/2 ounce (about 1/2 cup) dried mushrooms, such as porcini; 1 1/2 tablespoons extra-virgin olive oil; 1 onion, halved and thinly sliced; 3 garlic cloves, minced; 1 celery stalk, finely chopped; 1 pound cremini or white button mushrooms, caps and stems thinly sliced lengthwise (about 6 cups); Coarse salt and freshly ground pepper; 1/2 cup dry white wine; 2 cups homemade or reduced-sodium store-bought chicken or vegetable broth; 1 to 2 tablespoons finely chopped fresh tarragon, plus 4 sprigs for garnish; 4 large eggs, poached (see below); 1 ounce parmesan cheese, shaved (1/2 cup)

Servings: persons

3 1/2 cups water
1/2 ounce (about 1/2 cup) dried mushrooms, such as porcini
1 1/2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
3 garlic cloves, minced
1 celery stalk, finely chopped
1 pound cremini or white button mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)
Coarse salt and freshly ground pepper
1/2 cup dry white wine
2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
1 to 2 tablespoons finely chopped fresh tarragon, plus 4 sprigs for garnish
4 large eggs, poached (see below)
1 ounce parmesan cheese, shaved (1/2 cup)

1
Bring 2 cups water to a boil.
2
Place dried mushrooms in a bowl, then pour in the boiling water; cover, and let soak until soft, about 20 minutes.
3
Lift out mushrooms; squeeze out excess liquid into bowl.
4
Finely chop mushrooms.
5
Pass soaking liquid through a fine sieve into another bowl; reserve.
6
Heat oil in a medium saucepan over medium.
7
Add onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes.
8
Add fresh mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until most of the liquid has evaporated and mushrooms are soft, about 12 minutes.
9
Raise heat to high.
10
Add wine, reserved dried mushrooms and soaking liquid, broth, and remaining 1 1/2 cups water; bring to a simmer.
11
Reduce heat to medium low; cook 30 minutes.
12
Add chopped tarragon.
13
Divide soup among four bowls.
14
Transfer a poached egg to each bowl; top with cheese, dividing evenly.
15
Season with pepper, and garnish each serving with a tarragon sprig.
16
Bring a large skillet filled with 2 inches of water to a simmer over medium heat.
17
Add 1 tablespoon vinegar.
18
Break 1 egg into a cup, and then gently slide egg out of cup into skillet.
19
Repeat with remaining eggs.
20
Simmer until whites are set and yolks are slightly set but still soft, about 3 minutes.
21
With a slotted spatula, transfer 1 egg at a time to paper towels to drain.
22
If desired, trim edges with a paring knife or kitchen shears.
23
(Per Serving)
24
Calories: 252
25
Saturated Fat: 3.8g
26
Unsaturated Fat: 8.6g
27
Cholesterol: 218mg
28
Carbohydrates: 12.8g
29
Protein: 15.9g
30
Sodium: 477mg
31
Fiber: 1.5g

573

kcal

Calories

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 1/2 cups water, 1/2 ounce (about 1/2 cup) dried mushrooms, such as porcini, 1 1/2 tablespoons extra-virgin olive oil, 1 onion, halved and thinly sliced, 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

How did you like this recipe?

Frequently Asked Questions