Creamy Tomato Soup; Millet-stuffed Cabbage Rolls with Mushroom Sauce

Millet

• 6 - 12 savoy cabbage leaves (6 large leaves or 12 small leaves)
• 200 g millet grains
  ou 200 g bulgar wheat
• 1200 g water

Sauce

• 3 garlic cloves
• 200 g brown mushrooms, fresh, quartered
• 180 g onions, quartered
• 30 g olive oil
• 80 g double cream
• 200 g water
• ½ tsp vegetable stock paste, homemade
  ou ½ vegetable stock cube (for 0.5 l), crumbled
• 1 Tbsp cornflour
• 1 ½ - 2 tsp fine sea salt
• 1 tsp ground black pepper

Filling and Steaming

• 1 ½ tsp fine sea salt
• 1 tsp ground black pepper

Creamy Tomato Soup

• 2 garlic cloves
• 50 g onions, quartered
• 30 g unsalted butter
  ou 30 g olive oil
• 700 g plum tomatoes
• 400 g water
• 70 g tomato purée
• 2 tsp fine sea salt
• 1 tsp sugar
• 1 tsp oregano, dried
• 1 vegetable stock cube (for 0.5 l), crumbled
  ou 1 heaped tsp vegetable stock paste, homemade
• 100 g double cream
• 4 - 6 fresh basil leaves
• 1 sprig parsley, fresh, leaves only