My MIL made this soup the other night and we loved it. We thought everyone else might enjoy the recipe so to the blog it went. It takes a little time to chop all of the veggies but once that part is done, all goes together quickly. This is What's Cookin on Beaty's Creek today.
Needed:
2 T oil
1 onion-chopped
1 cup celery-chopped
4 cups mushrooms-sliced
4 garlic cloves-minced
1 cup carrots-peeled and sliced
3 quarts chicken broth
5 cups diced new potatoes
3 cups cubed boneless, skinless chicken breast
1 cup barley
1/4 cup butter
1 cup toasted slivered almonds
Salt and Pepper to taste
Heat oil over medium heat, to it add your onion, celery, mushrooms, garlic, carrots, and chicken. Saute until veggies are tender and chicken is slightly browned. Now pour in your broth. Make sure to scrape the your soup pot to deglaze the goodies. Now add in your potatoes and barley and cook for 35 minutes. Now is the time to toast your almonds in a 350' oven for 10 minutes. Right before serving drop your butter in the pot and salt and pepper to taste. Serve with your toasted almonds on top and with a crusty bread.
