Millet soup
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3½ | cup | Vegetable stock or bouillon |
½ | cup | Millet |
½ | small | Cauliflower cut into florets |
1 | medium | Carrot; coarsely chopped |
1 | Celery rib, with leaves sliced | |
2 | Garlic cloves; minced | |
½ | teaspoon | Dried rosemary |
½ | teaspoon | Dried thyme |
1 | teaspoon | Dried basil |
¼ | teaspoon | Freshly ground black pepper |
1½ | cup | Sliced mushrooms |
3 | Green onions, with tops finely chopped | |
2 | cups | Soy milk |
3 | tablespoons | Tamari |
2 | tablespoons | Nutritional yeast flakes (Optional) |
Directions
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 soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 06-11-95
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