Chicken and Barley Soup Recipe

Chicken and Barley Soup

Ingredients :

1 cup slivered almonds
1 medium onion, chopped
2 tablespoons olive oil
4 cups sliced fresh mushrooms 
1 cup chopped celery
5 cups diced red potatoes
4 cloves garlic, minced
3 cups chopped cooked chicken 
1 cup chopped carrots
2 1/2 quarts chicken broth
2 tablespoons butter
1 cup quick-cooking barley
1/2 cup chopped fresh parsley
salt and black pepper to taste

Preparation :

Preheat oven to 400 degrees. Spread almonds evenly over a baking sheet. Toast in preheated oven until golden brown.

Heat the oil in a large pot over medium heat. Cook the mushrooms, onions, garlic, and celery in the oil until onions are tender.

Stir in potatoes, carrots, chicken, and broth. Bring to a boil, then stir in the barley.

Reduce heat, cover, then simmer for 20 minutes.

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

Season with salt and pepper to taste.