Best 8 Mushroom Soup With Poached Eggs And Parmesan Cheese Recipes

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Mushroom soup is a classic cold-weather comfort food, and this recipe adds a touch of elegance with poached eggs and Parmesan cheese. The combination of earthy mushrooms, rich broth, and creamy eggs is irresistible, and the Parmesan cheese adds a salty, nutty flavor that takes it over the top. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, this mushroom soup with poached eggs and Parmesan cheese is sure to please.

Here are our top 8 tried and tested recipes!

MUSHROOM HASH WITH POACHED EGGS



Mushroom hash with poached eggs image

Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 27m

Number Of Ingredients 8

1 ½ tbsp rapeseed oil
2 large onions , halved and sliced
500g closed cup mushrooms , quartered
1 tbsp fresh thyme leaves , plus extra for sprinkling
500g fresh tomatoes , chopped
1 tsp smoked paprika
4 tsp omega seed mix (see tip)
4 large 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.

Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

MUSHROOM SOUP WITH POACHED EGGS AND PARMESAN CHEESE



Mushroom Soup with Poached Eggs and Parmesan Cheese image

Our refined mushroom soup, toppedwith a poached egg, is beauty in abowl. It's delicious, too, thanks to simple but satisfying ingredients: driedand fresh mushrooms, tarragon, whitewine, Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1/2 ounce dried mushrooms, such as porcini (about 1/2 cup)
2 cups boiling water
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced into half-moons
3 cloves garlic, minced
1 celery stalk, finely chopped (about 1/2 cup)
1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)
1/2 teaspoon coarse salt
1/2 cup dry white wine
2 cups Homemade Chicken Stock or low-sodium canned broth
1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish
4 large eggs
1 ounce Parmesan cheese, thinly shaved with a vegetable peeler
Freshly ground black pepper

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.

Nutrition Facts : Calories 239 g, Cholesterol 219 g, Fat 12 g, Fiber 2 g, Protein 14 g, Sodium 694 g

ITALIAN MUSHROOM SOUP WITH PARMESAN



Italian Mushroom Soup With Parmesan image

Make and share this Italian Mushroom Soup With Parmesan recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 43m

Yield 3 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon finely chopped onion
1 lb mushroom, thinly sliced
1 3/4 cups chicken broth
1 3/4 cups water
3 tablespoons tomato paste
3 egg yolks
1/2 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
coarse sea salt
fresh ground pepper

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.

Nutrition Facts : Calories 268.8, Fat 18.6, SaturatedFat 7.7, Cholesterol 190.8, Sodium 873.3, Carbohydrate 10.7, Fiber 2.4, Sugar 5.8, Protein 17.4

GARLIC SOUP WITH POACHED EGGS



Garlic Soup With Poached Eggs image

Provided by Julie Powell

Categories     soups and stews, appetizer, main course

Time 45m

Yield Makes 6 servings for one

Number Of Ingredients 12

1 head garlic, separated into cloves and peeled
2 teaspoons kosher salt
Freshly ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 bay leaf
4 parsley sprigs
3 tablespoons extra-virgin olive oil
6 eggs, as needed
Chopped parsley, for garnish
Freshly grated Parmesan cheese
Crusty bread, optional

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.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams

TOMATO SOUP WITH POACHED EGGS



Tomato Soup with Poached Eggs image

This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for toast and drizzling
3 to 4 cloves garlic, thinly sliced, plus one clove for toast
Pinch hot red pepper flakes
1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice
3 cups water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 slices rustic bread
Shredded basil, for garnish (optional)

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



Mushroom Soup with Poached Eggs and Parmesan Cheese image

Yield serves 4

Number Of Ingredients 14

1/2 ounce dried mushrooms, such as porcini (about 1/2 cup)
2 cups boiling water
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced into half-moons
3 garlic cloves, minced
1 celery stalk, finely chopped (about 1/2 cup)
1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)
1/2 teaspoon coarse salt
1/2 cup dry white wine
2 cups homemade or low-sodium store-bought chicken or vegetable stock
1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish
4 large eggs
1 ounce Parmesan cheese, thinly shaved with a vegetable peeler
Freshly ground pepper

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



Mushroom Soup with Poached Eggs and Parmesan Cheese image

Categories     Cheese     Egg     Mushroom     Parmesan     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

3 1/2 cups water
1/2 ounce (about 1/2 cup) dried mushrooms, such as porcini
1 1/2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
3 garlic cloves, minced
1 celery stalk, finely chopped
1 pound cremini or white button mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)
Coarse salt and freshly ground pepper
1/2 cup dry white wine
2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
1 to 2 tablespoons finely chopped fresh tarragon, plus 4 sprigs for garnish
4 large eggs, poached (see below)
1 ounce parmesan cheese, shaved (1/2 cup)

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



Scrambled Eggs With Mushrooms, Onions and Parmesan Cheese image

I'm not sure if I came up with this on my own or if it's a common recipe but I had a craving for eggs with cheese and mushrooms last night, when I started to make it and get the ingredients, I discovered to my dismay that we were totally out of cheese which is quite unusal in my house, anyway, I sauted some sliced fresh muchrooms and chopped onions in butter, added some parmesan cheese, let it saute for about 15 minutes, then scrambled eggs and added it to the other ingredients....was pleasantly surprised, it came out very tasty and I will be making it again, DH an DS loved it.

Provided by janice brady

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

3 large sliced mushrooms
1 tablespoon onion, chopped
1 tablespoon parmesan cheese
2 eggs
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 -2 tablespoon milk

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 -- .

Tips:

  • Use fresh mushrooms. Fresh mushrooms will have a better flavor and texture than canned or dried mushrooms.
  • Clean the mushrooms thoroughly. Brush off any dirt or debris from the mushrooms with a soft brush or paper towel. You can also rinse the mushrooms quickly under cold water, but be sure to pat them dry before using.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Use a good quality olive oil. Olive oil will help to bring out the flavor of the mushrooms.
  • Season the mushrooms well. Salt, pepper, and garlic powder are all good choices.
  • Cook the mushrooms over medium heat. This will help to prevent them from burning.
  • Stir the mushrooms frequently. This will help to prevent them from sticking to the pan.
  • Add the eggs to the soup when it is simmering. This will help to prevent them from overcooking.
  • Serve the soup immediately. Mushroom soup is best served hot.

Conclusion:

Mushroom soup with poached eggs and Parmesan cheese is a delicious and easy-to-make soup that is perfect for a cold winter day. The mushrooms provide a rich and earthy flavor, while the eggs and Parmesan cheese add a touch of creaminess and richness. This soup is sure to please everyone at your table.

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