Ingredients
| Baby Bella mushrooms, sliced |
1 lb
|
| Shiitake mushrooms, sliced |
1 lb
|
| Sweet onion, diced |
1
|
| Butter |
4 tbsp
|
| Head of garlic, minced |
1
|
| Salt |
2 tsp
|
| Pepper |
2 tsp
|
| Thyme |
2 tsp
|
| Paprika |
2 tsp
|
| Flour |
1/4 cup
|
| Vegetable broth |
4 cups
|
| Eggs |
6
|
| Greek yogurt |
1 cup
|
| Milk |
1 cup
|
| Parmesan cheese, shredded |
for topping
|
| Parsley, chopped |
for topping
|
Directions
- In a pot, ADD mushrooms, onions, and butter. COOK over medium heat until the onions are translucent and the mushrooms reduce in size.
- ADD the garlic cloves and COOK for 2-3 more minutes.
- ADD the spices and flour to the pot. STIR to combine.
- POUR in the vegetable broth, STIR to combine, and BRING the pot to a boil.
- In a mixing bowl, ADD two eggs, yogurt, and milk. STIR the contents until combined.
- POUR the egg, yogurt, and milk mixture into the pot. SIMMER for five minutes.
- In a frying pan with oil, COOK a sunny-side-up egg. REPEAT for each serving.
- LADLE the soup into bowls. Then, TOP with a sunny-side-up egg, parmesan, and parsley.