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.