Mushroom Soup with Poached Eggs and Parmesan Cheese

Preparation

1. 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.