Ingredients

serves 4

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.