INGREDIENTS

INSTRUCTIONS

Millet is wonderful. It is fabulous in soups. Here is a recipe from
Christina Pirello (a macrobiotic chef and teacher); she made this for us in
class last week, and I was in heaven. The millet lent the soup some
creaminess (but not like cream of wheat) but it also provided some texture.
Rinse millet by placing in a glass bowl and covering with water. Gently
swirl grain with your hands to loosen any dust. Drain well. In a soup pot,
layer onion, cabbage, squash, carrot and then millet. Add enough water to
just cover, careful not to disturb layering too much. Cover and bring to a
boil over medium heat. Reduce heat and cook soup for 30 minutes. Remove a
small amount of broth and puree the miso. Gently stir into the soup and
simmer for another 3-4 minutes. Serve garnished with fresh scallions.
(for more of Christina's recipes, check out http://www.christinacooks.com .
She does use some oil, but it can be omitted in most recipes without a
problem.)
Posted to fatfree digest by "Patricia Thorp" <thorp@sas.upenn.edu> on Nov
13, 1998, converted by MM_Buster v2.0l.

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