Mushroom Millet Soup with Cheezy Garlic Bread

By Angela Liddon

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Hearty, “meaty”, and filling, pair this with homemade garlic bread and you’ve got a healthy Fall meal that will make you forget all about summer.

1 cup uncooked millet (or quinoa for complete protein)
2 pounds fresh cremini mushrooms, sliced
4 cups chopped sweet onion
4 garlic cloves, minced
7.5 cups low-sodium vegetable broth (if using full-sodium reduce added salt below)
Salt & pepper, to taste (I used about 1.5 tsp kosher salt)
2 tbsp vegan + GF Wizard’s Worchester sauce (or equivalent)
To garnish: toasted walnuts, fresh herbs, etc

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Prepare your millet (I used these directions) and fluff with a fork and set aside.
Meanwhile, in a large pot over medium-low heat, add a bit of oil (~1 tsp) along with the chopped onion and minced garlic. Sautee for about 5 minutes until transparent, stirring frequently. Add sliced mushrooms and cook over medium heat for about 15 minutes until most of the water cooks off.
Stir in broth, along with seasonings (salt, pepper, Worchester sauce). Add only about half of the salt to begin, adding the rest to taste right before serving. Simmer over medium heat for about 5 minutes.
Scoop half of the mixture into a blender and blend until almost smooth (but still a bit chunky). Add back into the pot. Alternatively, you can use an immersion blender, but be sure to leave it nice and chunky.
Stir in cooked millet. Season to taste and serve with a garnish of toasted walnuts, garlic bread, fresh parsley, or anything that you like!

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