Mushroom Millet Soup with Cheesy Garlic Bread

Steps to make

1. 1

   Preheat oven and prepare baking tray

   

   Preheat the oven to 350 °F and line a baking sheet with baking parchment paper.

2. 2

   Prepare cheesy garlic bread

   3 min
   

   Slice a baguette in half and rub the garlic all over the bread. Spread some non-dairy spread evenly over and then sprinkle 2 tablespoons nutritional yeast with a pinch of kosher salt.

4. 3

   Bake

   15 min
   

   Bake in the preheated oven for about 14-15 minutes until crispy and golden.

5. 4

   Cook millet

   15 min
   

   In a saucepan of boiling water, cook millet according to the package instructions then fluff with a fork and set aside to add to the soup later.

6. 5

   Sauté onion and garlic

   6 min
   

   In a large pot over medium-low heat, heat 1 teaspoon of oil and add 4 cups of chopped sweet onion and 4 cloves of minced garlic. Sauté for about 5 minutes until transparent and fragrant.

7. 6

   Add mushrooms

   15 min
   

   Add 2 pounds of sliced mushrooms and cook over medium heat for about 15 minutes until cooked and most of the juice absorbed.

8. 7

   Add broth and seasonings

   10 min
   

   Pour in 7½ cups of vegetable broth, 2 tablespoons of Worchester sauce and salt and pepper to your taste preference. Stir to combine then simmer for about 5 minutes.

9. 8

   Blend

   2 min
   

   Use an immersion blender to pulse the soup a few times until smooth but still chunky.

10. 9

    Add cooked millet

    2 min
    

    Add the cooked millet and stir to combine.

11. 10

    Serve

    

    Season the soup to your taste and garnish with some toasted walnuts and freshly parsley and serve with warm, cheesy garlic bread slices. Enjoy!