Cut carrots and celery into very fine cubes (brunoise). Steam in a frying pan with a little butter until soft. Season and put aside. Steam onion finely chopped in butter until soft.
Add millet flakes, soup and Noilly Prat and simmer gently for 10 minutes.
Cut dried meat into smallest cubes. Add dried meat and cream to soup. Let it boil again and pour into warmed plates or cups. Sprinkle with the vegetable brunoise.