Title: Millet Soup
Categories: Soup Vegetarian Vegan
Yield: 6 Servings

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 - (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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