Recipe - Millet Soup

3 One half cup Vegetable stock or bouillon
One half cup Millet
One half small Cauliflower
cut into florets
1 md Carrot; coarsely chopped
1 Celery rib, with leaves
cut or sliced up
2 Garlic cloves; minced
One half teaspoon Dried rosemary
One half teaspoon Dried thyme
1 teaspoon Dried basil
One fourth teaspoon Freshly ground black pepper
1 One half cup Sliced mushrooms
3 Green onions, with tops
finely chopped
2 cup Soy milk
3 tablespoon Tamari
2 tablespoon 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