Vegetable Barley Soup With Poached Egg
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 medium
Onion (chopped)1 tbsp
Olive Oil1 tsp
Thyme (chopped)3 cup
Barley (quick-cooking)4 large
Egg (optional)Directions:
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
3
Halve caps, then thinly slice crosswise
4
Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes
5
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
6
Stir in spinach and cook 1 minute, then season with salt
7
Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan
8
Break 1 egg into a cup and slide into water
9
Repeat with remaining eggs, spacing evenly
10
Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes
11
Transfer to paper towels using a slotted spoon
12
Serve soup in bowls, topped with eggs
13
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
14
Meanwhile, discard stems from mushrooms
15
Halve caps, then thinly slice crosswise
16
Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes
17
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
18
Stir in spinach and cook 1 minute, then season with salt
19
Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan
20
Break 1 egg into a cup and slide into water
21
Repeat with remaining eggs, spacing evenly
22
Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes
23
Transfer to paper towels using a slotted spoon
24
Serve soup in bowls, topped with eggs