Chicken Vegetable Barley Soup

Chicken Vegetable Barley Soup

1. 1 cup slivered almonds
2. 2 tablespoons olive oil
3. 1 medium onion, chopped
4. 1 cup chopped celery
5. 4 cups sliced fresh mushrooms
6. 4 cloves garlic, minced
7. 1 cup chopped carrots
8. 5 cups diced red potatoes
9. 3 cups chopped cooked chicken
10. 2 1/2 quarts chicken broth
11. 1 cup quick-cooking barley
12. 2 tablespoons butter
13. 1/2 cup chopped fresh parsley
14. salt and black pepper to taste
15. 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.
16. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
17. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
18. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.