Prep:  10 minutes
Cook:  20 minutes
Serves:  4
Average: 4.7 (7 votes)
Recipe by: Australian Eggs
Creamy mushroom soup is taken to the next level by adding a soft poached egg in the centre. Serve with crusty wholegrain bread for a real winter treat. An easy family meal or and great for vegetarians too.

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Creamed Mushroom Soup with Poached Egg, Thyme and Chives
  1. Heat saucepan and add olive oil, sweat the onions and garlic until translucent
  2. Add mushrooms and thyme; gently cook while stirring occasionally for 2 - 3 minutes
  3. 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
  4. With a hand blender, blend to a smooth consistency and add evaporated milk. Check seasoning
  5. For the poached eggs, bring a pot of water and vinegar to the boil, reduce heat to a simmer (about 80°C)
  6. Crack each egg into a small bowl and check for any shell
  7. Slowly lower the eggs into the water and cook for 4 minutes or to your liking
  8. Remove eggs from water and place onto kitchen paper
  9. Ladle soup into bowls and place one egg into each soup bowl
  10. Garnish with chopped chives
  11. Serve with crusty wholegrain bread
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