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Millet soup

Yield: 6 Servings

Ingredients:

• 3 1/2 c Vegetable stock or bouillon
• 1/2 c Millet
• 1/2 sm Cauliflower -- cut into florets
• 1 md Carrot; coarsely chopped
• 1 Celery rib with leaves -- sliced
• 2 Garlic cloves; minced
• 1/2 ts Dried rosemary
• 1/2 ts Dried thyme
• 1 ts Dried basil
• 1/4 ts Freshly ground black pepper
• 1 1/2 c Sliced mushrooms
• 3 Green onions with tops -- finely chopped
• 2 c Soy milk
• 3 tb Tamari
• 2 tb Nutritional yeast flakes

Instructions:

-- (Optional) 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

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