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Eggs

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Mushroom Soup with Poached Eggs and Parmesan Cheese

Ingredients
  • 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
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