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

Method

1. 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.
2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.