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.
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.