Mushroom Soup with Poached Eggs and Parmesan Cheese

Name: Mushroom Soup with Poached Eggs and Parmesan Cheese
Yield: serves 4
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)

January 26, 2012

This refined mushroom soup, made with dried and fresh varieties and topped with a poached egg, is beautiful and nutritious. Look for porcini mushrooms near the produce section of your grocery store.

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