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Ancient Grains & Wild Mushroom Soup

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1/2 ounce dried porcini mushrooms

1 cup hot water

2 teaspoons coconut or canola oil

1/2 cup millet

1/4 cup quinoa

1 1/2 cups water

1 medium onion diced

1 medium carrot diced

2 cloves garlic, minced

1 1/2 pounds mixed mushrooms, roughly chopped (cremini, portabella, shiitakes, etc.)

1 tablespoon tomato paste

1/2 tablespoon smoked paprika

1 teaspoon light miso (optional, but tasty)

2 teaspoons worchestershire sauce (or vegetarian substitute)

4 cups vegetable broth

2 tablespoons mascarpone or greek yogurt

1/4 cup fresh parsley, chopped

salt and pepper to taste

1 cup freshly grated parmesano reggiano cheese, for garnish

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