Millet Soup
By: Anonymous
Published: Friday, December 4, 2009 - 1:03am

Ingredients




3 1/2 cups Vegetable stock or bouillon
1/2 cup Millet
1/2 small Cauliflower cut into florets
1 medium Carrot, coarsely chopped
1 Celery rib, with leaves sliced
2 Garlic cloves, minced
1/2 teaspoon Dried rosemary
1/2 teaspoon Dried thyme
1 teaspoon Dried basil
1/4 teaspoon Freshly ground black pepper
1 1/2 cups Sliced mushrooms
3 Green onions, with tops finely chopped
2 cups Soy milk
3 tablespoons Tamari
2 tablespoons Nutritional yeast flakes (Optional)

Preparation

1 Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes. 2 Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes. 3 Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes. 4 Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. 5 Serve immediately.

Comments:
Stella

Hi! I found some organic millet in my Mom's fridge, and decided to make a soup.  Mine is a little different than yours due to available ingredients, but I used your instructions and basic recipe to make my soup.  Really good!  Thanks