Lenten soup with mushrooms and millet

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Ingredients

1. millet 1 cup
2. champignons 400 g
3. coconut oil 1 tsp
4. coconut cream 200 ml
5. vegetable broth 1.7 l
6. bow 1 pc.
7. carrots 1 pc.
8. fresh ginger to taste
9. thyme to taste
10. marjoram to taste
11. salt to taste
12. pepper to taste

• Main Ingredients Mushrooms, Millet and Wheat
• Serving 5 servings

Inventory:

saucepan, cutting board

Cooking:

Rinse a glass of millet. Cut the champignons. Finely chop the onions, ginger and carrots, fry them in coconut oil with thyme and marjoram. Add salt and pepper to taste. Add coconut cream. Pour in vegetable stock. Simmer the soup for 15-20 minutes.

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