chicken vegetable barley soup

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• 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.