Mushroom Soup With Poached Eggs And Parmesan Cheese Food

MUSHROOM AND PARMESAN SOUP

Steps:

• Clean the mushrooms and trim the ends off the stems. Slice the mushrooms thinly and sprinkle them with the lemon juice.
• In a saucepan, melt the butter over low heat and add the garlic and mushrooms, reserving a few slices for garnish. Cook, stirring gently, for 5 minutes, then stir in the flour. Add the water and bouillon cubes and bring to a boil. Lower the heat to medium and cook for 15 minutes to reduce.
• Season with a little salt and pepper, reduce the heat to low, and stir in the milk and grated Parmesan.
• Transfer to a blender and puree until smooth. Blend in the crème fraîche.
• In a hot skillet with a little olive oil, brown the reserved mushroom slices.
• Pour the soup into a large sharing bowl and top with the mushroom slices. Sprinkle with the shaved Parmesan, parsley, and a few grinds of pepper and serve right away.

MUSHROOM SOUP WITH POACHED EGGS AND PARMESAN CHEESE

Steps:

• 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.

ITALIAN MUSHROOM SOUP WITH PARMESAN

Steps:

• In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
• Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
• Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
• In a small bowl, whisk the yolks until they are thick and lemony in color.
• Add the grated Parmesan cheese and parsley; beat well again.
• With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
• Taste and season to taste with salt and pepper.
• Serve immediately in deep or flat bowls.

ROASTED PORTOBELLO MUSHROOM WITH POACHED EGG IN A CREAMY MUSHROOM SAUCE

Steps:

• Soak the dried porcini mushrooms in the hot water for 20 minutes.
• Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
• Drain the mushrooms and chop them reserving the water.
• Melt the butter in a pan over medium heat.
• Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
• Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
• Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
• Bring a large pot of water to a boil and reduce the heat to medium.
• Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
• Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
• Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

MUSHROOM SOUP WITH POACHED EGGS AND PARMESAN CHEESE

Steps:

• Soak the dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out the mushrooms; squeeze over the liquid. Finely chop; set aside. Pour the liquid through a fine sieve into a bowl; reserve.
• Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes. Add the fresh mushrooms and salt; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are soft, about 12 minutes. Raise heat to high. Add the 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 the chopped tarragon.
• Fill another medium saucepan three-quarters full with water; bring to a bare simmer over medium heat. Crack the eggs into the pan; cook until the whites are set but the yolks are slightly runny, 3 to 4 minutes.
• Divide the soup among 4 bowls. Transfer 1 egg to each bowl; divide the cheese among the eggs. Season each serving with pepper, and garnish with a tarragon sprig.

MUSHROOM SOUP WITH POACHED EGGS AND PARMESAN CHEESE

Steps:

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