This rustic Italian soup uses simple ingredients to create something really satisfying. Feel free to use up any leftover seasonal veg you have lying around.
Step 1Cover the mushrooms with just-boiled water. Heat oil in a large pan over medium heat and fry onion, celery and carrots for 10min, until softened. Stir in garlic, thyme and tomatoes and cook for 5min, until tomatoes have softened.
Step 2Drain and finely chop mushrooms. Add to pan with the chard, stock and plenty of seasoning. Bring to boil and simmer for 20min until slightly thickened. Check seasoning.
Step 3Meanwhile poach the eggs: bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add remaining 3 eggs in a similar fashion. Poach for 4min – or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 4To serve place a piece of toast in the bottom of 4 bowls and ladle in the soup. Top with a poached egg, some basil and a drizzle of oil.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
