Mushroom Soup and Eggs on Toast
This recipe for Mushroom Soup and Eggs on Toast is an upgraded version of on of my childhood favourites... now gluten-free!
Servings: 4 People
Calories: 509kcal
Ingredients
- 1 Small Onion chopped
- 1 Celery Rib chopped
- 1 lb Baby Bella Mushrooms chopped and divided
- 2 Garlic cloves pressed
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Fresh Thyme chopped
- 2 tablespoon Corn Starch
- 2 tablespoon Water
- Salt and Pepper
- 6-8 Large Eggs, Hard boiled, peeled and sliced
- 8 slices of bread toasted*
Instructions
- In a large pan, cool onion and celery – stirring often – until vegetables are tender and onion becomes translucent.
- Add about ⅔ of the mushrooms, garlic, and chicken broth, bring to a boil. Lower heat to a simmer, cook until mushrooms are very soft – about 10 minutes.
- Pour mushroom mixture into a blender or food processor, process til smooth. Set aside.
- In the same pan, combine heavy cream with remaining mushrooms and thyme, bring to a boil. Cook for about 5 minutes, or until mushrooms are desired tenderness. Add pureed mushroom mixture, stir until well combined.
- Whisk together corn starch and water until smooth. Add corn starch mixture to pan, stirring until very well combined. Turn heat down to low, stirring frequently until sauce thickens.
- Once sauce thickens, stir in sliced eggs, season with salt and pepper to taste, remove from heat.
- Place one slice of hot toast on a plate, spoon some mushroom soup mixture over it. Top with another slice of toast, and more mushroom soup. Serve immediately.
Notes
* If using gluten free bread that is super small (most of them!), you may want to allot 3 slices per serving.
Nutrition
Calories: 509kcal | Carbohydrates: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 327mg | Sodium: 632mg | Potassium: 833mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1290IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 4mg