Mushroom Millet Soup (Vegan, Gluten-Free, Low-Fat)

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Oh She Glows


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1 cup uncooked millet (or quinoa for complete protein)

2 pounds fresh cremini mushrooms, sliced

4 cups chopped sweet onion

4 garlic cloves, minced

7.5 cups low-sodium vegetable broth (if using full-sodium reduce added salt below)

Salt & pepper, to taste (I used about 1.5 tsp kosher salt)

2 tbsp vegan + GF Wizard’s Worchester sauce (or equivalent)

To garnish: toasted walnuts, fresh herbs, etc

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