Millet Vegetable Soup
|Millet||2⁄3 Cup (10.67 tbs)|
|Diced root vegetables||2 Cup (32 tbs) (Such As Carrots, Celery, Onions, Leeks, Kohlrabi, Turnips, Parsnips, Celery Root)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Potato||1 Medium, scrubbed and diced|
|Garlic||2 Clove (10 gm), minced|
|Rendered chicken fat/Butter||4 Tablespoon|
|Stock||6 Cup (96 tbs)|
|Minced parsley/Chives / green onion tops||1 Tablespoon|
Saute millet, vegetables and garlic in rendered chicken fat until lightly browned.
Add stock, cover, bring to gentle boil, lower heat and simmer 30 minutes until millet is tender.
Season with salt and pepper and garnish with parsley.