Mushroom soup with millet and walnuts Recipe

Wash the millet grains well in cold water, put them in a saucepan, pour 1300 ml of drinking cold water and bring to a boil. Season with a little salt, reduce the heat to medium and simmer for 20 minutes, until readiness. Peel and finely chop the onion and garlic. Cut the mushrooms into small pieces. In a large saucepan, over medium heat, heat 20 ml of oil and fry the onions and garlic until translucent, stirring frequently.

Add the mushrooms and fry for about 15 minutes, until most of the liquid has evaporated. Sprinkle the mushrooms with pepper, pour in the broth, bring to a boil and simmer for 5 minutes. Preheat the oven to 180°C. Cut the baguette lengthwise in half, and then into 15 cm long pieces. Drizzle the bread with olive oil and place it on a parchment-lined baking sheet. Place the walnuts nearby. Put the plate in the oven and bake the walnuts for 5 minutes, and the bread for 10 minutes, until golden brown. Spread garlic cloves on the bread. Coarsely chop the walnuts.

Pour half of the soup into a blender bowl and blend until smooth. Return the blended soup to the pot and pour in the soy sauce. Spread the hot millet porridge on plates and pour over the soup, sprinkle with walnuts and finely chopped parsley. Serve with the fried baguette.