Chicken Vegetable Barley Soup

Ingredients

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

Equipment

• baking sheet
• oven
• pot

Directions

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