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Ingredients

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 ½ quarts chicken broth 1 cup quick-cooking barley 2 tablespoons butter ½ cup chopped fresh parsley salt and black pepper to taste

Nutrition Info

274.7 calories carbohydrate: 27.1 g cholesterol: 31.3 mg fat: 12 g fiber: 5.6 g protein: 16 g saturatedFat: 2.7 g servingSize: - sodium: 61.6 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

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.

12 servings

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.