once upon a time i loved to cook. then i got all backwards and afraid of the kitchen. but now i’m back — and with a vengeance. i am thoroughly enjoying my kitchen again and can’t wait to share more with you! here’s the first of it.
i call it
throwabunchofshitintoapotandwarmitthroughsoup mushroom millet soup.
what you need
one and a half cups cooked millet
one cup dried mushrooms (i have no idea what i used. my friend mushroom hunts and he gave me a few giant bags of dried shroomies)
one small onion (i used red but i don’t think it matters)
one clove garlic
one tablespoon ghee (this shit is my favorite. use earth balance if you cannot eat butter)
two teaspoons olive oil
one 15 oz can white beans
six swiss chard leaves
one cup water from dried mushrooms
one and a half cups low sodium vegetable stock
one and a half teaspoon thyme and rosemary (seriously favorite herbs)
two bay leaves
salt to taste
what you need to do
1) reconstitute the mushrooms. basically, bring about a cup of water to boiling and throw in the dried shroomies along with the two dried bay leaves. boil for about fifteen to twenty minutes. the water will turn brown — save it!
2) cook one cup dried millet in a pot with two and half cups water.
3) meanwhile, dice up the onions and mince the garlic.
4) drain the mushrooms and reserve the water.
5) heat a large saucepan. add the butter and olive oil. once the pan is hot, throw in the onions and saute for five minutes. next, add in the mushrooms and saute for another five minutes. then add the garlic and saute again for another five minutes.
6) dump the one cup reserved mushroom water and the one and half cups of vegetable broth into saucepan. bring to a boil. add thyme, rosemary, and salt. stir to incorporate.
7) once pan is boiling, open and drain the can of beans. save three tablespoons of water from the can. add the can of beans and the three tablespoons to the pan. add one cup cooked millet. stir until incorporated and cover the pan for five minutes.
8 ) while the millet and beans heat through, chop swiss chard into ribbons. then add it to the pan and cover for another five minutes.
9) add a bit more salt and remove from heat.
and there you go! soup!
just a note, i am not a big salt fan (i grew up without it. my mom reacts really badly to it so we never used it heavily in cooking.) so i didn’t add much, which was perfect for me. but feel free to add as much as you want
happy soup making!
(p.s: expect a lot more soup recipes this fall and winter!)