Name: Millet Soup
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 (Optional)

The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Soups, Vegetarian, Vegetables	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 (Optional)

INSTRUCTIONS

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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