Mushroom Barley Soup with Poached Egg
Mushroom Barley Soup with Poached Egg
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  • 1 lb (450 g) white mushrooms
  • 2 onions, thinly sliced
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 3/4 cup (155 g) pearl barley, rinsed and drained
  • 8 cups (2 litres) chicken broth (see note)
  • 1 tbsp (15 ml) Worcestershire sauce
  • 6 cups (140 g) baby spinach
  • 2 tbsp (30 ml) white vinegar
  • 6 eggs
  • Preparation
  • On a work surface, cut 3/4 lb (340 g) of the mushrooms into thick slices. Set aside for the soup.
  • Thinly slice the remaining mushrooms on a mandoline. Set aside for the garnish.
  • In a large pot over medium heat, soften the onions and garlic in the oil. Add the thick slices of mushrooms. Cook until lightly browned. Add the barley and cook for 1 minute. Add the broth and Worcestershire sauce. Bring to a boil. Simmer over low heat for 30 minutes or until the barley is tender. Remove the pot from the heat. Add the spinach. Adjust the seasoning and set aside.
  • In another pot of salted simmering water, add the vinegar. Break the eggs, one at a time, into a saucer and gently slide into the water. Poach for 3 minutes or until the desired doneness. The yolks should stay runny. Drain the eggs on a plate.
  • Serve the soup in bowls and garnish with the thinly sliced mushrooms. Place an egg at the centre of each bowl and season with pepper. Serve with toast, if desired.
  • Description
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