1cupfresh crown coral mushroomstrimmed, washed and cleaned
1/2cupcooked white lentilssmall white beans or rice can be substituted
1/2cupfenneldiced 1/4 in
4duck eggschicken can be substituted
1recipe truffle salt-cured duck egg yolksrecipe here
1/2cupmilkweed leavessliced 1/2 inch
Kosher saltto taste
A small sauce pot filled with about 3 qts of waterfor poaching the eggs
White vinegarto taste
Bring the sauce pot filled with water to a simmer, season the water to taste with the vinegar and salt, you should be able to just taste the vinegar, to 3 qts, about 1/4 cup of vinegar is plenty.
Bring the meat stock to a simmer, add the lentils, fennel, milkweed leaves, and coral mushrooms and cook for 15 minutes, until all the ingredients are soft, especially the diced fennel. Season the soup with salt to taste.
When the soup is done, keep it warm and then crack the eggs, one at a time into the poaching liquid, keeping it at a light simmer. Cook the eggs for 3 minutes, or until the white is just set. Remove the eggs and drain on a towel for a moment.
Divide the soup evenly between four preheated bowls, top each with a poached egg, garnish with shavings of the cured duck yolk, and serve immediately.
I cooked the white lentils separately for the picture to keep the broth clear. It's perfectly fine to just cook them in the broth with everything else though, so that's the recipe method I've included.