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Mushroom Millet Soup with Cheezy Garlic Bread

Angela Liddon
  • 50 minutes
  • Serves 7

INGREDIENTS

1 cup

uncooked millet (or quinoa for complete protein)

2 lb

fresh cremini mushrooms, sliced

4 cups

chopped sweet onion

4

garlic cloves, minced

7 1/2 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