We all have a favorite take-out Chinese place; mine is cheap, fast, startlingly good, and five minutes around the block from my house. Thus, when I catch cold, there is nothing for it but to throw on the sweatpants that can only be justified by sickness, and pick up two quarts of wonton soup--almost equal parts soup and wonton. Once on the route to recovery, it can be hard to justify eating a bowl of soup for a dinner all by itself. With this recipe, you can be proud of your take out. You could easily gussy up this mushroom and poached egg version even further by using gourmet mushrooms, adding fresh ground spices, a splash of wine, shredded or sliced meat, or perhaps even a swirl of balsamic and/or sriracha. —Danielle
margarine (I use Smart Balance, but I'm sure butter would be fine for those less concerned with their health)
baby bella (or any other) mushrooms
scant pinch salt
wonton soup (about 3-4 wontons, in my case)
Slice your mushrooms into 1/4" pieces while the butter melts in a small pot over medium-high heat.
Add your mushrooms (and any other raw veggies) to the pot, stirring occasionally until they have been coated in butter, and begun to absorb it and soften. Sprinkle in the salt, toss in any other dry additives (meats, herbs, spices, etc.).
Pour your soup (with the wontons) onto the mushrooms, cover, and bring to a slow boil. I you wish to add wine, or liquid flavorings, add them with the soup. Crack your egg into a small bowl, and from there, pour it into the bowl of a large ladle. If you are feeling skillful, you can crack the egg directly into the ladle, but I am not that coordinated.
Gently slip the egg into the broth, placing it in the middle of the wontons, which will hold the egg whites in place as it poaches. Keep at a slow boil or brisk simmer. When the egg white has cooked over the yolk so that you can't see yellow anymore, it is done.
Pour into a bowl immediately, and serve hot. (I recommend breaking the yolks before eating, for the delightfully rich flavor they add to the soup)