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.

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Mushroom & Barley Soup Yum

Course

Soups

Cuisine

American

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 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

Course Soups Cuisine American Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 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

Recipe Notes

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.

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