Active Time

　　35 min

　　Total Time

　　45 min

　　Lightly poached eggs add luxurious body and sophistication to this weeknight soup.

　　

Ingredients

Makes 4 (main course) servings

　　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: grated Parmigiano-Reggiano

　　

Step 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.

　　

Step 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.

　　

Step 3

Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan.

　　

Step 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.

　　

Step 5

Serve soup in bowls, topped with eggs.

　　

Nutrition Per Serving

Per serving: 300 calories

　　10 g fat (2 g saturated)

　　211 mg cholesterol

　　246 mg sodium

　　43 g carbohydrates

　　10 g fiber

　　13 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/729373/2?mbid=HDEPI) ›

　　Cooks' note:

　　The (optional) eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.