Peel and finely dice the shallots. Heat a frying pan and add a little olive oil. Sweat the shallots with a pinch of salt until transparent.
Once the shallots are transparents, add the mushrooms and cook for a minute or two before adding the thyme leaves. Deglaze the pan with the white wine.
Once the white wine has been fully absorbed, add the chicken stock and simmer for about 20 minutes.
After 20 minutes check the seasoning and then add the cream. Leave to infuse over a medium heat.
Break the eggs in a bowl and pour over it 100 ml vinegar and let the `cook` all ready. Bring a saucepan of water with the vinegar and tea up to the boil, once at boiling point turn the heat down to cool down the liquid, try to keep it around 83 degrees celcius. Stir the liquid continuously whilst slowly adding the eggs. Poach the eggs for about 2/3 minutes. Take them out of the water and wash them in cold water.
Serve the soup in a bowl with the eggs as garnish.
Bring a pan of water to the boil and add the vinegar - this will help the eggs keep their shape.
Break the eggs into individual cups.
Once the water is boiling, lower the heat until the water is gently simmering. Ideally, the water should be at about 83 degrees C - test using a thermometer if you have one.
Stir the water as you gently add the eggs one at a time. Do not place too many in the pan at the same time.
Simmer the eggs for 3 minutes then remove from the pan and stop the cooking process by placing them in cold water.
Serve the mushroom with the poached eggs as a garnish, top with freshly ground black pepper.
Cut up some crusty bread for dipping.
«Adjust the cooking time for the eggs according to personal taste.»