Recipe Chicken Vegetable Barley Soup (Soup)

Required 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 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

Preparing/Cooking:

• 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.

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