INGREDIENTS

INSTRUCTIONS

2
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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