Makes seven (1-cup) servings
- 1 cup millet
- 1/4 tsp. extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 tsp. minced garlic
- 2 cups packed sliced shiitake mushrooms
- 2 cups packed sliced oyster mushrooms
- 3 cups packed sliced portabella mushrooms
- 2 tsp. dried thyme
- 1 bay leaf
- 7 cups vegetable stock, plus more for thinning soup
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- Enoki mushrooms and chives, to garnish (optional)
Rinse the millet in a fine mesh strainer and toast in a sauté pot over medium heat until lightly browned, about four minutes. Remove from pan; use pan in next step.
Heat the olive oil in a medium saucepot over medium-high heat. Add the onion, celery and garlic, and cook for two to three minutes or until onions are soft and transparent. Stir in mushrooms and cook for an additional three minutes until the mushrooms have started to release their juices. Stir in the millet, thyme, bay leaf and vegetable stock. Bring to a boil and then reduce heat to a simmer for 15 to 20 minutes until millet is soft and fully cooked. Stir often while cooking to prevent millet from sticking on bottom of the pot and skim any sediment that may rise to the top of the soup.
Remove and discard bay leaf and carefully ladle the soup into a blender and blend until smooth. Return the soup to a pan and adjust thickness with additional hot vegetable stock. Heat until hot. Season with sea salt and freshly ground pepper. Garnish with enoki mushrooms and chives, if desired.