Mushroom Barley Soup with Poached Egg

Mushroom Barley Soup with Poached Egg

  • Preparation 15 min
  • Cooking 45 min
  • Servings 6

This cozy soup, fit for a weeknight, is topped with a perfectly poached egg.

Categories

Ingredients

    • 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

Note from Ricardo

We recommend using a homemade or store-bought broth that has no salt added. This gives you more control over the amount of sodium in the recipe.

Personal Note