Millet Soup

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

1. Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.
2. 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.
3. Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.
4. Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.
5. Serve immediately.

vegetable stock, millet, cauliflower, carrot, celery, garlic, rosemary, thyme, basil, freshly ground black pepper, mushrooms, green onions, soy milk, tamari, nutritional yeast

Taken from www.yummly.com/recipe/Millet-Soup-1667201 (may not work)