Mushroom Soup with Poached Eggs and Parmesan Cheese

• 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

1. Soak the dried mushrooms in boiling water, covered, until soft, about 20 minutes.
2. Lift out the mushrooms; squeeze over the liquid.
3. Finely chop; set aside.
4. Pour the liquid through a fine sieve into a bowl; reserve.
5. Heat the oil in a medium saucepan over medium heat until hot but not smoking.
6. Add the onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes.
7. Add the fresh mushrooms and salt; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are soft, about 12 minutes.
8. Raise heat to high.
9. Add the wine, reserved mushrooms and liquid, stock, and 1 1/2 cups water; bring to a simmer.
10. Reduce heat to medium-low; cook 30 minutes.
11. Add the chopped tarragon.
12. Fill another medium saucepan three-quarters full with water; bring to a bare simmer over medium heat.
13. Crack the eggs into the pan; cook until the whites are set but the yolks are slightly runny, 3 to 4 minutes.
14. Divide the soup among 4 bowls.
15. Transfer 1 egg to each bowl; divide the cheese among the eggs.
16. Season each serving with pepper, and garnish with a tarragon sprig.

mushrooms, boiling water, extravirgin olive oil, onion, garlic, celery stalk, cremini, coarse salt, white wine, chicken, fresh tarragon, eggs, parmesan cheese, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/mushroom-soup-with-poached-eggs-and-parmesan-cheese-392280 (may not work)