Lenten soup with mushrooms and millet

Lenten soup with mushrooms and millet

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  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


saucepan, cutting board


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.