Hearty Sorghum Soup (slow cooker)

Photo: Randy Graham, Valley Vegetarian

G-F sorghum shown with G-F bread.

Sorghum is a gluten-free grain that has a chewy texture similar to Israeli couscous. Some sources say that it has been cultivated for 3,000 years and more. This gluten-free soup is as tasty as it is easy to prepare. If you are looking for a good bowl of “hearty” this is the soup for you. Give it a try. You and your family will be glad you did.

1½ tablespoons olive oil
1 cup chopped onions
1 pound fresh mushrooms
3 cloves garlic (minced)
¼ teaspoon dried thyme
3/4 cup uncooked sorghum grain
2 stalks celery (sliced)
2 large carrots (sliced)
½ bay leaf
6 cups vegetable broth
Salt and fresh ground black pepper to taste
Romano (grated for garnish)

Plug in your slow cooker and set the heat to high.

Heat olive oil in a sauce pan over medium-high heat and sauté onions for 5 minutes. Clean, remove stems and cut mushrooms into quarters. Add mushrooms, garlic, thyme, and sorghum to the pan. Stir to combine and cook for another 4 minutes stirring once every minute or so.

Pour mushroom mixture into slow cooker. Add the celery, carrots, bay leaf, and broth. Cover and cook for 4 hours.

Season with salt and pepper to taste. Remove bay leaf and spoon soup into individual bowls. Grate Romano cheese on top and serve with a fresh baguette or two!

See it in my new slow cooker cookbook on Amazon.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Dinner, Lunch, Soups and tagged . Bookmark the permalink.

2 Responses to Hearty Sorghum Soup (slow cooker)

  1. Donnalee says:

    Sounds great–I’ll see if Sunflower in Woodstock has some sorghum. Thanks!


  2. chefkreso says:

    That’s one tasty soup!


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