| 1 cup millet | | 4 cup water | | 2 x onions wedged | | 2 x potatoes cut into chunks | | 2 x carrots cut into chunks | | 1 cup chunked celery | | 12 lb mushrooms chopped | | 2 x bay leaves | | 1/2 tsp basil | | 1/2 tsp thyme |
| | Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. | | Add all ingredients to a slow cooker and cook for 4 hours on HIGH or 8 hours on LOW. |
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