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)

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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