Vegetable Barley Soup With Poached Egg Recipe

Name: Vegetable Barley Soup With Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 garlic cloves, chopped; 1 tablespoon olive oil; 1/2 pound fresh shiitake mushrooms; 1 teaspoon chopped thyme; 1 (14 1/2-ounce) can diced fire-roasted tomatoes; 1 qt vegetable stock or broth; 3/4 cup quick-cooking barley; 5 ounces baby spinach (8 cups); 1 tablespoon distilled white vinegar (optional); 4 large eggs (optional); Garnish:

Servings: persons

1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1/2 pound fresh shiitake mushrooms
1 teaspoon chopped thyme
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 qt vegetable stock or broth
3/4 cup quick-cooking barley
5 ounces baby spinach (8 cups)
1 tablespoon distilled white vinegar (optional)
4 large eggs (optional)
Garnish:

1
Cook onion and garlic with 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until pale golden, about 10 minutes.
2
Meanwhile, discard stems from mushrooms. Halve caps, then thinly slice crosswise. Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in tomatoes with their juice, stock, barley, and 1/2 teaspoon each of salt and pepper and simmer briskly, covered, stirring occasionally, until barley is tender, 10 to 15 minutes. Stir in spinach and cook 1 minute, then season with salt.
3
Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan.
4
Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing evenly. Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer to paper towels using a slotted spoon.
5
Serve soup in bowls, topped with eggs.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, chopped, 2 garlic cloves, chopped, 1 tablespoon olive oil, 1/2 pound fresh shiitake mushrooms, and more.

Yes, Vegetable Barley Soup With Poached Egg falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Barley Soup With Poached Egg

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