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