Chicken Vegetable Barley Soup recipe

12 servings

1 cup slivered almonds

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped celery

4 cups sliced fresh mushrooms

4 cloves garlic, minced

1 cup chopped carrots

5 cups diced red potatoes

3 cups chopped cooked chicken

2 1/2 quarts chicken broth

1 cup quick-cooking barley

2 tablespoons butter

1/2 cup chopped fresh parsley

salt and black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Spread slivered almonds evenly over a baking sheet.

Toast in preheated oven until golden brown and fragrant.

Heat the oil in a large stock pot over medium heat.

Cook onions, celery, mushrooms, and garlic in oil until onions are tender.

Stir in carrots, potatoes, chicken, and broth.

Bring to a boil, then stir in barley.

Reduce heat, cover, and simmer 20 minutes.

Remove from heat, and stir in butter, parsley, and toasted almonds.

Season with salt and pepper to taste.