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Millet Soup

3 1/2 cup vegetable stock or bouillon
1/2 cup millet
half a small cauliflower, cut into florets
1 medium carrot, coarsely chopped
1 celery stalk with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. fresh basil
1/4 tsp. ground pepper
1 1/2 cup sliced mushrooms
3 green onions, finely chopped
2 cups milk
3 tablespoons tamari

Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.

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.

Stir in the mushrooms and green onions, cover and simmer until the mushrooms are tender, about 5 minutes. Stir in the milk and tamari, and bring to just to a simmer. Serve immediately.

Serves 6