Mushroom Soup with Poached Eggs and Parmesan Cheese

Name: Mushroom Soup with Poached Eggs and Parmesan Cheese
Ingredients: 0.5 ounce dried mushrooms, such as porcini (about ½ cup); 2 cups boiling water; 1.5 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 ½ cup); 1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups); 0.5 teaspoon coarse salt; 0.5 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

3.4

(7)

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

Our refined mushroom soup, toppedwith a poached egg, is beauty in abowl. It's delicious, too, thanks to simple but satisfying ingredients: driedand fresh mushrooms, tarragon, whitewine, Parmesan cheese.

Ingredients

½ ounce dried mushrooms, such as porcini (about ½ cup)
2 cups boiling water
1 ½ 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 ½ cup)
1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)
½ teaspoon coarse salt
½ 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.