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Millet Soup

Yields:6 servings
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Recipe Cooking TimePreparation5 minutes
Cooking25 minutes
Ready In30 minutes
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Ingredients

3 1/2 cups vegetable stock or bouillon
1/2 cup millet
1/2 small cauliflower florets cut into florets
1 medium carrot coarsely chopped
1 each celery stalks with leaves, sliced
2 each garlic cloves minced
1/2 teaspoon rosemary leaves dried
1/2 teaspoon thyme dried
1 teaspoon basil dried
1/4 teaspoon black pepper freshly ground
1 1/2 cups mushrooms sliced
3 each scallions, spring or green onions with tops, finely chopped
2 cups soy milk
3 tablespoons soy sauce, tamari
2 tablespoons nutritional yeast flakes optional

Directions

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.

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****

Baked Chicken Casserole

Just bloody amazing....