How To make Millet Soup

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) 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