Barley Mushroom Soup
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A hearty barley soup with browned mushrooms, wilted spinach, poached eggs, and a tangy splash of white vinegar. Uses chicken broth and a touch of Worcestershire sauce for umami. Thick, rich, with a meaty mushroom texture layered by sharp garlic and sweet onions. Poached eggs on top. Crunchy raw mushroom slices for texture contrast. Serve with toasted bread or alone. Warm, filling, simple ingredients balanced for flavor and nutrition.
Prep:
20 min
Cook:
50 min
Total:
Servings:
6 servings
#soup
#barley
#mushrooms
#poached eggs
#vegetables
#comfort food
#French inspired
#healthy
Barley and mushrooms. Meaty texture. Earthy flavors. Garlic and onions soften slowly. Spinach wilted just right. Poached eggs give richness — rich yolks that break gently into the broth. Slight tang from white vinegar cuts through. Worcestershire sauce brings depth. Lemon zest adds sharp lift. Slices of raw mushroom crisp on top. Makes warming meal, filling, layered. No dairy, no nuts. Just honest ingredients simmered together. Bread toasted to soak up broth, optional but recommended.
Ingredients
- 500 g (1.1 lb) white mushrooms split into 2 batches
- 3 medium onions thinly sliced
- 3 cloves garlic minced
- 25 ml (1 1/2 tbsp) olive oil
- 120 g (2/3 cup) pearl barley rinsed well
- 2.5 liters (10 cups) chicken broth
- 20 ml (1 1/3 tbsp) Worcestershire sauce
- 160 g (6 1/2 cups) baby spinach leaves
- 25 ml (1 2/3 tbsp) white vinegar
- 6 large eggs
- 1 lemon zest for twist
- 20 g (1 tbsp) fresh thyme leaves
About the ingredients
Mushrooms split into two types for texture contrast. Browned slices cook into depth, raw thinner ones give crunch and freshness. Pearl barley rinsed to remove starch, cooks to chewy, nutty grains. Onion and garlic build foundational flavor. Olive oil used for its fruity richness. Worcestershire sauce adds umami without overpowering. Chicken broth forms savory base but could be swapped for vegetable stock for vegetarian option. Baby spinach adds color and mild bitterness, folding in at the last moment to keep fresh. White vinegar in poaching water helps eggs keep shape. Lemon zest and fresh thyme introduce brightness and herbal notes, a twist on the original. Eggs poached gently, timing important for yolk texture.
Method
- Slice 380 g (about 3/4 lb) mushrooms thickly. Set aside for soup base.
- Thinly slice remaining mushrooms with mandoline or sharp knife for garnish. Keep refrigerated.
- Heat olive oil in large pot over medium heat. Add onions and garlic. Cook, stirring often, until translucent and soft, about 7 minutes.
- Add thick mushroom slices. Brown gently until edges caramelize, 12 to 15 minutes. Stir occasionally to avoid burning.
- Stir in pearl barley, cook 2 minutes to toast grains slightly.
- Pour in chicken broth and Worcestershire sauce. Bring to boil. Lower heat and simmer, uncovered, about 35 minutes until barley is tender but firm.
- Add baby spinach and fresh thyme. Stir until spinach wilts. Taste and season with salt and black pepper.
- Meanwhile, fill medium saucepan with water, add white vinegar, bring to very gentle simmer, small bubbles only.
- Crack eggs one at a time into small bowl. Gently slide each egg into simmering water. Poach 3 to 4 minutes for runny yolks, longer if firmer desired.
- Remove eggs with slotted spoon, drain on paper towel.
- To serve, ladle soup into bowls. Scatter thin mushroom slices on top. Zest lemon over each bowl for brightness.
- Place one poached egg in center of each bowl. Grind fresh black pepper over everything.
- Optional: serve with crusty toasted bread rubbed with garlic.
Cooking tips
Cook onions and garlic slow, medium heat, avoid browning until slightly translucent for sweetness. Brown mushrooms thoroughly, essential for flavor development, stirring occasionally. Toast barley a bit before adding stock, brings out nuttiness. Simmer barley gently until tender but not mushy, about 35 minutes, check texture along way. Spinach and thyme added last keep vivid green and fresh aroma, stir carefully not to overcook. Poach eggs in just simmering water with vinegar to avoid whites dispersing, crack eggs separately to avoid breakage. Remove eggs with slotted spoon and drain well. Serve soup hot with garnish piled carefully. Lemon zest grated directly over for zing. Black pepper freshly ground for bite. Toasted bread optional but adds texture and soak-up power. Timing can be adjusted ±5 minutes depending on stove and pot size.
Chef's notes
- 💡 Brown the mushrooms slowly to get deep caramelization. Use medium heat, low enough to avoid burning but not too low to just steam. Stir often but gentle. Avoid overcrowding the pan or mushrooms will sweat not brown. The browning adds big flavor, also texture. Don’t rush this step, it shapes the soup base.
- 💡 Rinsing pearl barley is key. Removes surface starch, stops barley getting gluey later. Toast barley slightly in the pot with mushrooms and onions before broth goes in. It adds nuttiness and keeps grain integrity during long simmer. Even 2 minutes on moderate heat, keep stirring.
- 💡 Poach eggs in barely simmering water with vinegar to keep whites neat. Vinegar stabilizes egg white proteins, so edges don’t dissolve in water. Crack eggs into small bowl separately to avoid broken yolks or bits in water. Gently slide eggs, 3-4 minutes for runny yolks, less for soft, more if firmer needed.
- 💡 Add spinach and thyme last, just before serving. Spinach wilts quickly and too much cooking kills color and freshness. Stir until just wilted. Fresh thyme leaves release aroma fast, so add at same time. Adjust salt and pepper after greens go in to balance bitterness and brightness.
- 💡 Use sliced raw mushrooms as topping. Thin slices crisp in contrast to soft cooked mushrooms. Store in fridge till serving to keep texture. Lemon zest grated over top adds brightness and cuts through richness. Grind fresh black pepper last step. Optional toasted garlic bread gives crunch, soak up broth, adds smoky note.
Common questions
Why add vinegar to poaching water?
Vinegar helps keep egg whites firm. Without it, whites can spread and get ragged. Not too much though or taste changes. Use gentle simmer, bubbles small, else egg shape breaks. Crack eggs into bowl first. Timing matters for texture, runny versus firm yolks.
Can broth be swapped?
Chicken broth common but vegetable stock works too. You lose some umami depth without meat stock but Worcestershire sauce adds savory notes. For vegan, skip eggs, omit Worcestershire or use vegan substitute. Broth choice affects flavor base, adjust seasoning accordingly.
Mushrooms not browning well?
Mushrooms release water if pan too crowded or heat too low. Spread in single layer, use wide pan. Pat dry mushrooms before cooking. Stir occasionally but let contact with pan for caramelization. Browning builds flavor, important step to not skip or short-cut.
How to store leftover soup?
Cool quickly, refrigerate in airtight container up to 3 days. Reheat gently on stove, add splash water or broth to loosen. Poached eggs stored separately best, add fresh when serving. Soup freezes but barley texture softens with thawing, spinach may darken. Reheat fully warmed.
