Mushroom Soup With Poached Eggs And Parmesan Cheese Recipes

MUSHROOM HASH WITH POACHED EGGS

Steps:

• Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
• Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.

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.

GARLIC SOUP WITH POACHED EGGS

Steps:

• In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
• Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
• To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread.

TOMATO SOUP WITH POACHED EGGS

Steps:

• In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, about 5 minutes. Add the tomatoes,water, salt, and pepper.
• Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.
• Crack one egg into a small bowl. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.
• Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately.

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

SCRAMBLED EGGS WITH MUSHROOMS, ONIONS AND PARMESAN CHEESE

Steps:

• Heat saucepan, Add butter till it's melted.
• Add mushrooms and onions, stir well.
• Add Parmesan cheese.
• Saute on low heat for about 15 minutes.
• In a separate bowl, scramble egg and milk.
• Add egg and milk mixture to other ingredients.
• Scramble as you would if you were making plain scrambled eggs.
• Cood over medium heat, stirring constantly --.
• When eggs are not wet anymore, serve with toast or bagels -- .