Try out a new grain with this Mushroom Millet Soup. With gluten-free millet and creamy mushrooms, this vegetarian soup makes for a complete meal or a hearty appetizer for your next dinner!
Even though I spent the majority of my life with frigid winters I have to admit, I did need to mentally prepare when moving from San Francisco to Minneapolis. Everything about the move felt *right* but if I’m honest, I was still a little nervous about the winters. The weather (and lack of sun!) affects me so much so I wanted to make sure I was prepared to take on the north!
One of those things that constantly grounds me and brings me comfort is food. No surprise there, huh? I have always been a huge fan of soup and now that we live in the tundra, there is truly no better winter meal in my opinion! This mushroom millet soup is vegetarian and gluten-free but don’t let that fool you. It’s a hearty soup that will leave you full (and comforted!) for hours.
What is millet?
Millet is a small whole grain that is packed with amino acids, vitamins and minerals. It contains the highest amount of calcium compared to other cereal grains… (ahem, no, milk is not the only source of calcium!). It’s gluten-free and a great grain to add to your diet. (Source)
Mushroom Millet Soup Ingredients
- Vegetables – onion, garlic, celery, mushrooms
- Millet – if you can’t find millet, you can substitute for a different grain like quinoa.
- Vegetable stock – I love making my own but store bought works too.
- Butter – can use any type of oil as well.
- Seasonings and spices – dried thyme, dried parsley, salt and pepper.
How to Make Mushroom Millet Soup
STEP 1: Add butter to a large stock pot and sauté the onion for 3-5 minutes or until fragrant and translucent. Add in the garlic and celery and cook for an additional minute. Add the mushrooms and sauté for another minute.
STEP 2: Place the top on the pot and let the vegetable mixture cook for 5 minutes. The goal is to make the mushrooms release their moisture.
STEP 3: Add in the millet, vegetable stock, herbs, salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 40 minutes.
STEP 4: Top with fresh parsley or herbs of choice and serve warm.
Meal Prep & Store
One of my favorite things about soup is that you can make one pot of it and then eat for the week. This soup is no different, prep and cook it ahead of time! To store, let it cool slightly before storing in an airtight container. Store in the refrigerator for up to one week or in the freezer for up to 3 months.
Mushroom Millet Soup
Try out a new grain with this Mushroom Millet Soup. With gluten-free millet and creamy mushrooms, this vegetarian soup makes for a complete meal or a hearty appetizer for your next dinner!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Cook
- Diet: Vegan
- 1 tbsp butter (or olive oil)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 6 cups sliced mushrooms (I used cremini and button)
- 1 cup millet*
- 8 cups vegetable stock
- 1 1/2 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper, to taste
- Add butter or oil to a large stock pot over medium heat.
- Add in onion and saute for 3-5 mins or until translucent.
- Add in garlic and celery and cook for 1 more minute.
- Add in mushrooms and saute for 1 minute.
- Place top onto pot and keep covered for 5 mins. Check on mushrooms to make ensure they begin sweating (they should release most of their liquid).
- Cook for another 5 mins.
- Add in millet, stock, herbs and salt and pepper and bring to a boil.
- Then cover with lid and reduce heat to low and simmer for 40 mins.
- Soup will thicken up.
- Top with fresh parsley or herbs of choice.
- Serve warm.
*Millet is a gluten-free grain similar to quinoa. You can replace it with quinoa if you would prefer but here’s my PSA to encourage you to try new things like this delicious grain!
Keywords: Mushroom Millet soup
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