Poached egg in mushroom broth

Name: poached egg in mushroom broth
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: 2 pots broth poultry (a 380 ml); 1 bin chestnut mushrooms 250 g; 1 leeks in coarse rings; 1 winter carrot in coarse pieces; 2 el Japanese soy sauce; 4 Eggs; some blades fresh chives bag of 25 g

A tasty recipe. The starter contains the following ingredients: poultry, broth (poultry (a 380 ml)), chestnut mushrooms (250 g), leeks (in coarse rings), winter carrots (in coarse pieces), Japanese soy sauce, eggs and fresh chives (bag of 25) g).

Ingredients

Kitchen Stuff

household foil

Directions

Bring the poultry stock, 500 ml water, the mushrooms (keep 2 separate), the leek, the winter carrot and the soy sauce to the boil and let it cook for 2 hours on low heat.
Hang a sieve over another pan, place a clean tea towel in it and pour the stock, leaving a clear stock.
Cut the retained mushrooms into thin slices.
Put water in a small pan against boiling.
Cover the inside of a coffee cup with a double layer of cling film, break an egg and fold the foil at the top.
Place the packaged egg in the pan with almost boiling water for 2-3 minutes, take it out and remove the foil.
Repeat with the remaining 3 eggs.
Heat the broth again, so that it is served hot.
Put a button in the sprigs of chives.
Divide the soup over 4 deep plates, scoop each egg with an egg, a few slices of mushrooms and the sprigs of chives..