Mushroom and Millet Soup

7 30 226
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Mushroom and Millet Soup
Health Highlights


1/2 medium Carrots
1 tbsp Margarine
1/4 cup Millet, dry
1 tbsp Sour cream, light
1/4 cup All-purpose white 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 margarine 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.

Before serving add sour cream.

Nutrition Facts

Per Portion

Calories 226
Calories from fat 61
Calories from saturated fat 17.4
Total Fat 6.8 g
Saturated Fat 1.9 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 2.2 g
Cholesterol 2.8 mg
Sodium 62 mg
Potassium 298 mg
Total Carbohydrate 37 g
Dietary Fiber 2.8 g
Sugars 3.3 g
Protein 5.7 g

Dietary servings

Per Portion

Grain 1.3
Milk Alternative 0.2
Vegetables 1.2

Energy sources


Meal Type(s)