Heat saucepan and add olive oil, sweat the onions and garlic until translucent

Add mushrooms and thyme; gently cook while stirring occasionally for 2 - 3 minutes

Add the wine and continue to simmer until liquid has reduced by half, then add chicken stock, water and potatoes. Simmer for 20 minutes or until mushrooms and potatoes are fully cooked

With a hand blender, blend to a smooth consistency and add evaporated milk. Check seasoning

For the poached eggs, bring a pot of water and vinegar to the boil, reduce heat to a simmer (about 80°C)

Crack each egg into a small bowl and check for any shell

Slowly lower the eggs into the water and cook for 4 minutes or to your liking

Remove eggs from water and place onto kitchen paper

Ladle soup into bowls and place one egg into each soup bowl

Garnish with chopped chives

Serve with crusty wholegrain bread