This video show you how to make mushroom soup with a poached egg, using wild organic mushrooms which can be bought from any supermarket of farmers market. The poached egg adds another dimension to the dish in terms of presentation, nutrition and taste. Mushrooms are a good source of vitamin B as are eggs, which are also a good source of protein making it quite a filling dish.
4 minutes 57 Seconds
Ingredients (for Two People)
200g Any Mixed Mushrooms (shitake, oyster, Chestnut, wild and normal) 2 Eggs 2 Shallots Vegetable stock Single Cream Butter / Olive Oil Malt Vinegar Sea Salt & Black Pepper
To Cook
1. Cut up you mush rooms into halves. In a large pan add some butter and heat. Once melted add in the 4 tsp of shallots and cook gently until golden in colour.
2. Add the mushrooms and sprinkle salt and pepper and cook for about 15 minutes.
3.Once Cooked, add the vegetable stock, a ratio of 2 times the volume of mushrooms.
4. Add a quarter of the mixtures worth of single cream and stir for a minute or two.
5. Blend the mixture leaving it slightly lumpy. Leave on a low heat before serving up.
6. In a separate pan, bring to the point just before boiling. Whisk the water to create a whirl in the centre of the water and drop the egg (which has had a small tsp of malt vinegar added). This should create the perfect poached egg. Leave in there for three to four minutes for a runny centre.
7. Remove the egg from water and place on a paper to dry for a few seconds.
8. Put the egg on the centre of the bowl and pour around the soup. Add cream and herbs for presentation and serve.
mushroon soup
