This cozy soup, fit for a weeknight, is topped with a perfectly poached egg.
Barley and QuinoaBudget RecipesEggsHearty SoupsMain DishesMushroomsSoups and BrothsVegetablesWeekday Recipes
Ингредиенты
- 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
Инструкция
- 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.
