Rating: 4.5 stars
123 Ratings
  • 5 star values: 77
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.

  • Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.

  • Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts

275 calories; protein 16g; carbohydrates 27.1g; fat 12g; cholesterol 31.3mg; sodium 61.6mg. Full Nutrition
Advertisement