INGREDIENTS

  • 1 tbsp butter (or olive oil)
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 6 cups sliced mushrooms (I used cremini and button)
  • 1 cup millet*
  • 8 cups vegetable stock
  • 1 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • salt and pepper, to taste

INSTRUCTIONS

  1. Add butter or oil to a large stock pot over medium heat.
  2. Add in onion and saute for 3-5 mins or until translucent.
  3. Add in garlic and celery and cook for 1 more minute.
  4. Add in mushrooms and saute for 1 minute.
  5. Place top onto pot and keep covered for 5 mins. Check on mushrooms to make ensure they begin sweating (they should release most of their liquid).
  6. Cook for another 5 mins.
  7. Add in millet, stock, herbs and salt and pepper and bring to a boil.
  8. Then cover with lid and reduce heat to low and simmer for 40 mins.
  9. Soup will thicken up.
  10. Top with fresh parsley or herbs of choice.
  11. Serve warm.

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