12 cups water (3 quarts)
1 cup lentils
1/2 cup brown rice
1/4 cup millet
1/4 cup amaranth
1/2 pound mushrooms, sliced
6 scallions or 2 cloves garlic, sliced
4 stalks celery, sliced
4 carrots, sliced
7 cloves garlic, chopped
2 tablespoons parsley
2 teaspoon basil
1/2 teaspoon ginger
1/8 teaspoon or more cayenne pepper
1/2 teaspoon black pepper
1 teaspoon sea salt
Bring water to a boil in an 8-quart pot. Add ingredients
and allow to boil for 3 minutes. Lower heat and simmer for
1 hour. Stir occasionally. Serve hot. Leftover soup can be
frozen. Serves 6 to 8 people.
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