Vegetable Millet

Heat the oil not too much, sauté the onions and mushrooms until soft. Add carrots and peas, continue to steam briefly. Add the tomatoes, pour in the soup. When everything boils repeatedly, add the millet. Put the millet on the spot on the lowest setting, so that the liquid does not boil anymore, and let the millet swell for 20 to half an hour with the lid closed.

Loosen vegetable millet precisely with a fork, serve and sprinkle with parsley and grated cheese.

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