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
- Add butter or oil to a large stock pot over medium heat.
- Add in onion and saute for 3-5 mins or until translucent.
- Add in garlic and celery and cook for 1 more minute.
- Add in mushrooms and saute for 1 minute.
- 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).
- Cook for another 5 mins.
- Add in millet, stock, herbs and salt and pepper and bring to a boil.
- Then cover with lid and reduce heat to low and simmer for 40 mins.
- Soup will thicken up.
- Top with fresh parsley or herbs of choice.
- Serve warm.
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