Millet Vegetable Soup Recipe
Ingredients
| Millet | 2/3 Cup (16 tbs) | |
| 2 cups diced root vegetables, such as carrots, celery, onions, leeks, kohlrabi, turnips, parsnips, celery root | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Potato | 1 Medium, scrubbed | |
| Garlic | 2 Clove (5gm), minced | |
| 4 tablespoons rendered chicken fat or butter | ||
| 6 cups stock of choice | ||
| Black pepper salt | 1 To taste | |
| Minced fresh parsley and/or chives or green onion tops | ||
Directions
Saute millet, vegetables and garlic in rendered chicken fat until lightly browned.
Add stock, cover, bring to gentle boil, lower heat and simmer 30 minutes until millet is tender.
Season with salt and pepper and garnish with parsley.
Add stock, cover, bring to gentle boil, lower heat and simmer 30 minutes until millet is tender.
Season with salt and pepper and garnish with parsley.
Chef
