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 1/2 quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
1/2 cup chopped fresh parsley
salt and black pepper to taste

Heat oven to 400ºF. Spread slivered almonds evenly over a baking sheet. Toast till golden brown and fragrant. Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms and garlic in oil till 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.