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. ---------------------------------------------------------------------------
Nutrition
Ingredients
