millet soup with porcini mushrooms

The recipe for a multicooker, one of my favorites, although it does not look at all presentable, but the taste and aroma is wonderful. If you cut carrots and mushrooms coarser, then the taste will be different, also tasty, but not so!

Ingredients

• 75 g millet
• 15-200 g frozen porcini mushrooms
• 1 medium onion
• 1 small carrot
• 1/2 bunch of dill
• 1 tbsp. l. vegetable oil
• freshly ground black pepper
• salt
• bottled water

Directions

1. Sort the millet, rinse thoroughly under running hot water, discard in a colander.
2. Chop onions, carrots and defrosted mushrooms as small as possible.
3. Pour vegetable oil into the multicooker pan, put onions, close the lid, cook in Baking mode for 5 minutes, open the lid, add carrots and mushrooms, stir, close the lid, cook for another 5 minutes, turn off the multicooker.
4. Add millet to the pan, pour water up to the 900 ml mark, close the lid, cook in the Stew mode for 1 hour.
5. Turn off the steamer, add salt and pepper to taste, stir, let the soup stand for 10 minutes, sprinkle with chopped dill when serving.