The soup'er millet

Mushroom Millet Chicken Soup (Non Veg)

Ingredients

• Chicken leg boneless 800 gm
• Foxtail millet (boiled) 150 gm
• Onion (small dices)   200 gm
• Button mushroom (diced) 200 gm
• Garlic (chopped) 20 gm
• Basil (fresh) 300 gm
• Salt 200 gm
• Pepper 15 gm
• Oil 10 ml
• White sauce 300 gm
• Cream  300 gm

Method

• Wash and clean button mushrooms, cut them into small dices.
• Heat oil in a soup pot, add onion and garlic. Saute on a low flame. Boil foxtail millet and add to the soup pot. Add diced mushrooms, saute. Add stock and simmer.
• Cut chicken leg (boneless) into small dices; blanch quickly in salted boiling water. Strain and add to the soup.
• Heat white sauce and cream together to get the right consistency. Mix in the soup. Check consistency and seasoning.
• Finish soup with fresh basil and pack in round soup tub.

— Recipes courtesy:  Chef Tilak Sundar Vel

Toasted Millet Chicken Soup (Non Veg)

Ingredients

• Chicken leg boneless 800 gm
• Barnyard millet 150 gm
• Onion (small dices)  200 gm
• Tomato (small dices)  200g m
• Garlic (chopped) 20 gm
• Bell peppers (small dices) 300 gm
• Sweet corn 200 gm
• Salt 15 gm
• Pepper 10 gm
• Oil-20 ml
• Stock/water 1500 ml
• Tomato sauce 400 ml
• Coriander (chopped) 10 gm

Method

• Wash the vegetables well, cut into small dices.
• Heat oil in a soup pot, add onion and garlic. Saute on a low heat. Toast barnyard millet in a pan and add to soup pot. Add diced bell peppers, sweet corn, salt, pepper. Saute for a while. Add stock and let it simmer till barnyard is cooked
• Cut chicken leg boneless in small dices,  blanch in salted boiling water. Strain and add to the soup.
• Add tomato sauce and diced tomatoes towards the end. Check seasoning and consistency.
• Check seasoning and finish with chopped coriander. Pack in round soup tub.