Friday, January 21, 2011

Back in the Soup

Since we're back to eating right, I made Barry's favorite soup for lunch.  This is just about the only vegetarian meal he's not only willing but eager to eat.

Vegetable Soup with Millet

Cooking spray (like Pam)
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup carrots, peeled and sliced
1/2 teaspoon chopped garlic
3 1/2 cups water
1 tablespoon Better than Bouillon vegetable base
1 can fire-roasted tomatoes in juice
1/4 cup hulled millet*
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
2 cups chopped mushrooms**
Pepper and (if necessary) salt to taste

Spray the bottom of a large saucepan or Dutch oven with the cooking spray.  Add the onions, celery, carrots and garlic; cook over medium-low heat, stirring occasionally, until vegetables soften and the onions start to turn translucent.  Add the remaining ingredient except the pepper and salt.  Bring to a simmer and cook uncovered, stirring occasionally; after 10 minutes, taste and add the pepper and optional salt.  After 25 minutes, remove the bay leaf and serve.  Makes about 4 bowls.

*If you don't like or can't find millet, substitute 1/4 cup pearl barley, orzo, or rice and adjust cooking time according to the directions on the package.

**Try cremini mushrooms, or dried wild mushrooms hydrated in low-sodium beef broth.

"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it. " ~M. F. K. Fisher

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