Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover,
and cook for 12 minutes.
Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.
Stir in the mushrooms and green onions, cover and simmer until the mushrooms are tender, about 5 minutes. Stir in the milk and tamari, and bring to just to a simmer. Serve immediately.