Mushroom and Millet Soup - Healthy style

Mushroom and Millet Soup - Healthy style

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 2


1/2 medium Carrots
1 tbsp Coconut oil
1/4 cup Millet, dry
1/4 cup Sorghum flour
40 gm White mushrooms (dried)
1 medium Yellow onion


Boil dried mushroom in 4 cups of water for 15 minutes in a covered pot. Strain the boiled mushrooms and dice them; keep the strained mushroom stock in the pot.

Dice onions and carrots, sauté with mushrooms in coconut oil/olive oil until onions are light brown and soft.

Boil the millet in 1/2 cup of water for about 5-10 minutes and drain.

Brown the flour in a dry skillet and gradually add warm mushroom stock to make a smooth paste.

To the remaining mushroom stock add the boiled millet and the previously sautéed carrots, onions and mushrooms and cook for 20 minutes.

10 minutes before the soup is done add flour paste and season it with salt and pepper.

Nutrition Facts

Per Portion

Calories 247
Calories from fat 78
Calories from saturated fat 56
Total Fat 8.6 g
Saturated Fat 6.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 15.7 mg
Potassium 288 mg
Total Carbohydrate 37 g
Dietary Fiber 3.6 g
Sugars 3.2 g
Protein 5.8 g

Dietary servings

Per Portion

Grain 1.3
Vegetables 1.2

Energy sources

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