Mushroom Soup with Millet Recipe

Name: Mushroom Soup with Millet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (750 ml) hot water; 2 tbsp (25 ml) dried wild mushrooms; 1/2 cup (125 ml) millet; 1 tbsp (15 ml) olive oil; 2 onions, finely chopped; 6 cloves garlic, minced; 1 tbsp (15 ml) minced ginger root; 1/2 tsp (2 ml) cracked black peppercorns; 2 lbs (1 kg) button mushrooms, trimmed and thinly sliced; 6 cups (1.5 l) Basic Vegetable Stock or prepared vegetable stock (see Notes); 2 bay leaves; 1/4 cup (50 ml) reduced-sodium soy or tamari sauce; Salt, optional; Whipping (35%) cream or plain yogurt, optional; 1/2 cup (125 ml) finely chopped green onions or parsley leaves

Servings: persons

3 cups (750 ml) hot water
2 tbsp (25 ml) dried wild mushrooms
1/2 cup (125 ml) millet
1 tbsp (15 ml) olive oil
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp (15 ml) minced ginger root
1/2 tsp (2 ml) cracked black peppercorns
2 lbs (1 kg) button mushrooms, trimmed and thinly sliced
6 cups (1.5 l) Basic Vegetable Stock or prepared vegetable stock (see Notes)
2 bay leaves
1/4 cup (50 ml) reduced-sodium soy or tamari sauce
Salt, optional
Whipping (35%) cream or plain yogurt, optional
1/2 cup (125 ml) finely chopped green onions or parsley leaves

1
Large (minimum 5 quart) slow cooker
2
In a heatproof bowl, combine hot water and dried mushrooms.
3
Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
4
Pat mushrooms dry, chop finely and set aside.
5
In a large skillet over medium heat, toast millet, stirring, until fragrant and beginning to turn golden, about 3 minutes.
6
Transfer to slow cooker stoneware.
7
In same skillet, heat oil over medium heat for 30 seconds.
8
Add onions and cook, stirring, until softened, about 3 minutes.
9
Add reserved mushrooms, garlic, gingerroot and peppercorns and cook, stirring, for 1 minute.
10
Add reserved mushroom liquid and bring to a boil.
11
Transfer to slow cooker stoneware.
12
Add button mushrooms, vegetable stock, bay leaves and soy sauce.
13
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until millet is tender.
14
Discard bay leaves.
15
Season to taste with salt, if using.
16
Ladle into individual bowls, drizzle with cream, if using, and garnish each serving with 1 tbsp (15 ml) green onion.
17
VARIATION
18
Mushroom Soup with Rice: Substitute the millet with 3/4 cup (175 ml) rinsed brown rice or a mixture of wild and brown rice.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups (750 ml) hot water, 2 tbsp (25 ml) dried wild mushrooms, 1/2 cup (125 ml) millet, 1 tbsp (15 ml) olive oil, and more.

Yes, Mushroom Soup with Millet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Soup with Millet

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