Mushroom Millet Soup

Ingredients

• Millet

  Raw

  1 cup or 200g

• Mushrooms

  White, raw

  10 cup, pieces or slices or 700g

• Onions

  Raw

  4 cup, chopped or 640g

• Garlic

  Raw

  4 cloves, minced or 12g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Salt

  Table

  1 ½ tsp or 9g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Parsley

  Raw

  3 tbsp or 11g

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Toast the dry millet over medium heat for about 4 minutes until it has a nutty aroma. Add water, bring to a boil, then reduce heat to low, simmer for 20-25 minutes, adding more water if necessary. Fluff with a fork and season with salt.
3. Saute chopped onion and minced garlic in a bit of oil over medium-low heat until transparent, about 5 minutes. Add sliced mushrooms and cook over medium heat until most of the water cooks off, about 15 minutes.
4. Stir in broth, salt, pepper, and nutritional yeast. Simmer over medium heat for about 5 minutes. Adjust salt to taste.
5. Blend half of the mixture until almost smooth but still a bit chunky, then return to the pot. Alternatively, use an immersion blender directly in the pot.
6. Stir in cooked millet. Season to taste and garnish with fresh parsley before serving.