½ cup Shallots, diced find
1/8 cup garlic, sliced
¼ cup butter
¼ cup olive oil
¼ cup freshly grated parmesan cheese
1 cup cream
1 cup white wine
4 cups cooked sorghum
8 cups vegetable stock
3/8 cup peas
1 teaspoon salt
½ teaspoon black pepper 

1. In pot heat olive oil add diced shallots, garlic, salt and black pepper, sauté for 2 to 3 minutes.
2. Then add white wine and cook for 2 more minutes. Add cooked sorghum, vegetable stock and cream and cook for 15 minutes. During the last 5 minutes of cooking, add butter, parmesan cheese and peas. Stir well and let it cook for 5 minutes or till creamy.