Mushroom Soup with Poached Egg: a creamy treat!

And here’s how it’s done:

1. First, clean and slice the mushrooms. Reserve a few slices of mushrooms for decoration. Peel and dice 150g potatoes and set aside. Peel and finely chop the remaining potatoes, celery and carrots. Clean the leek, cut it into small pieces and wash it carefully through a sieve.
2. Heat 1 tablespoon of rapeseed oil in a saucepan and fry the vegetables, mushrooms and potatoes until golden brown. Deglaze with the broth and add the bay leaves. Bake for about 20 minutes until the potatoes are tender.
3. Pour in the cream, bring the soup to a boil, blend it finely and season with salt and pepper. Fry the potato cubes in a skillet in the remaining oil until crispy. Fry the mushroom slices in the butter until golden brown. Both salt and pepper.
4. Open the eggs and slide them gently into simmering water with vinegar. Poach in for about four minutes, then remove with a slotted spoon and allow to drain. Arrange the mushroom soup in deep plates, top with the diced potatoes and mushrooms and the eggs. Enjoy your lunch!

Oh yes, our mushroom soup with poached egg is not only very beautiful, it is also irresistibly good. We are always available for delicious soups. They too? So be sure to visit our theme page and browse through the different recipes. And if you need a recommendation right away: our mushroom and coconut soup and the quick spinach velouté are two particularly charming recipes.

In our opinion, mushrooms are healthy and versatile. Whether in soup, casserole or simply pan-fried as an accompaniment. The little vegetable crackers are simply delicious. Our favorites are clearly the mushrooms. Our gallery features our favorite dishes along with the classics:

This trick will change your life. You have certainly never cut mushrooms like this:

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