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Mushroom Soup with Poached Eggs and Parmesan Cheese

  • Servings: 4
Mushroom Soup with Poached Eggs and Parmesan Cheese

Source: Martha Stewart Living, January 2004


  • 1/2 ounce dried mushrooms, such as porcini (about 1/2 cup)
  • 1/2 cup 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 Homemade Chicken 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 black pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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