experiencelifemag.com Print › | Back › Exotic Mushroom and Millet Soup Serves Seven Presented by Conscious Cuisine April 2008 1 cup millet 1/4 tsp. extra-virgin olive oil 1 cup chopped yellow onion 1 cup chopped celery 1 tsp. minced garlic 2 cups packed, sliced shiitake mushrooms 2 cups packed, sliced oyster mushrooms 3 cups packed, sliced portabella mushrooms (remove gills before slicing) 2 tsp. dried thyme 1 bay leaf 7 cups vegetable stock 1 tsp. sea salt 1/2 tsp. freshly ground black pepper Enoki mushrooms and chives, for garnish (optional) In a large sauté pan, toast the millet over medium heat until it is one shade darker and there is a popcorn smell, three to five minutes. Remove from the heat and set aside. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, celery and garlic, and cook for two to three minutes or until onions are soft and transparent. Stir in mushrooms and cook for an additional three minutes, until the mushrooms have started to release their juices. Stir in the millet, thyme, bay leaf and vegetable stock. Bring to a boil then reduce heat to a simmer for 15 to 20 minutes until millet is soft and fully cooked. Stir often while cooking to prevent millet from sticking on bottom of pot and skim off any sediment that may rise to the top of soup. Remove and discard bay leaf and carefully ladle the soup into a blender and process until smooth. Strain the soup through a fine mesh strainer or, if not available, adjust thickness with additional hot vegetable stock. Return the strained soup to a pan and heat. Season with sea salt and freshly ground pepper. Garnish with enoki mushrooms and chives, if desired. Per serving: Calories 210; Protein 8 g; Total Fat 2 g; Saturated Fat 0 g; Carbohydrates 38 g; Dietary Fiber 7 g; Cholesterol 0 mg; Sodium 390 mg

Exotic Mushroom and Millet Soup

Serves Seven

1 cup millet
1/4 tsp. extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped celery
1 tsp. minced garlic
2 cups packed, sliced shiitake mushrooms
2 cups packed, sliced oyster mushrooms
3 cups packed, sliced portabella mushrooms (remove gills before slicing)
2 tsp. dried thyme
1 bay leaf
7 cups vegetable stock
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
Enoki mushrooms and chives, for garnish (optional)

In a large sauté pan, toast the millet over medium heat until it is one shade darker and there is a popcorn smell, three to five minutes. Remove from the heat and set aside.

Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, celery and garlic, and cook for two to three minutes or until onions are soft and transparent. Stir in mushrooms and cook for an additional three minutes, until the mushrooms have started to release their juices. Stir in the millet, thyme, bay leaf and vegetable stock. Bring to a boil then reduce heat to a simmer for 15 to 20 minutes until millet is soft and fully cooked. Stir often while cooking to prevent millet from sticking on bottom of pot and skim off any sediment that may rise to the top of soup.

Remove and discard bay leaf and carefully ladle the soup into a blender and process until smooth. Strain the soup through a fine mesh strainer or, if not available, adjust thickness with additional hot vegetable stock. Return the strained soup to a pan and heat. Season with sea salt and freshly ground pepper.

Garnish with enoki mushrooms and chives, if desired.

Per serving:
Calories 210; Protein 8 g; Total Fat 2 g; Saturated Fat 0 g; Carbohydrates 38 g; Dietary Fiber 7 g; Cholesterol 0 mg; Sodium 390 mg

Print | Email | Comment | Subscribe | Give a Gift