Mushroom & Barley Soup
Cozy up to this warm mushroom and barley soup, which calls for only a handful of easy-to-find ingredients. Nutty grains of barley give the soup a chewy texture, and plenty of veggies ensure this remains a satisfying low-cal treat.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 2 tbsp Redstone Mushroom and Sage Olive Oil
- 1 each Yellow Onion, chopped
- 3 each Carrots, peeled and chopped
- 3 cans Chicken or Vegetable broth Low Sodium
- 1 cup Barley, cooked
- 3 cup Mushrooms, sliced
Ingredients
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Heat the Redstone Mushroom and Sage Olive Oil in a pot over medium heat. Add onion and carrots, cooking until tender. Add mushrooms and cook until soft. The add vegetable broth and barley, simmering for 10 minutes. Store until mixture is blended.
Butternut Squash Soup
Hearty and super easy to make. You can even freeze it and just microwave for a warm bowl of soup on a chilly day. The product used in this recipe is our signature Redstone EVOO, Redstone Maple Balsamic, and Redstone Coconut Balsamic.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1 tbsp Redstone Coconut Balsami
- 1 tbsp Redstone EVOO
- 2 diced Shallots
- 2 minced Garlic Cloves
- 6 cup Butternut Squash diced
- 1 pinch Redstone Pink Himalayan Sea Salt
- 1.5 tbsp Curry Powder
- .25 tsp Ground Cinnamon
- 1 can Coconut Milk 14 oz
- 2 cup Vegetable Broth
- 2-3 tbsp Redstone Maple Balsamic
Ingredients
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Heat large pot over medium heat. Add Redstone EVOO, shallots, and garlic. Salute for 2 minutes stirring frequently. Add butternut squash, curry powder, and ground cinnamon, season with Redstone salt and pepper to taste. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, Redstone Maple Balsamic. Bring to low goal over medium heat until squash is tender. Puree in blender until smooth. Taste and adjust seasonings. Serve hot with garnish. Optional: Chili garlic paste or toasted pumpkin seeds.
