Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread slivered almonds evenly onto a baking sheet.
3. 3 Toast in the preheated oven until golden brown and fragrant. Set aside.
4. 4 Heat olive oil in a large stockpot over medium heat. Cook and stir mushrooms, onion, celery, and garlic in hot oil until onion is tender. Stir in broth, potatoes, chicken, and carrots. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer for 20 minutes.
5. 5 Remove from heat and stir in parsley, butter, and toasted almonds. Season with salt and pepper.

Nutrition per serving