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This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.
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 ½ quarts chicken broth
- 1 cup quick-cooking barley
- 2 tablespoons butter
- ½ cup chopped fresh parsley
- salt and black pepper to taste
Directions
Step 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.
Step 2
Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Step 3
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Step 4
Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 275 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat3g | 14% |
| Cholesterol31mg | 10% |
| Sodium62mg | 3% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber6g | 20% |
| Total Sugars3g | |
| Protein16g | |
| Vitamin C12mg | 58% |
| Calcium56mg | 4% |
| Iron2mg | 12% |
| Potassium678mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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