Creamy Mushroom Stew with Farro and Kale
Method:
Heat olive oil in a large soup pot over medium heat. Sauté the diced onion until translucent and very soft, about 5 minutes. Add the rosemary and garlic and stir for 30 seconds. Add the sliced mushrooms and let them sit for a minute, stir, and repeat twice, seasoning with pepper. Once they glisten, season with salt and sauté until tender, about 3 minutes more. Stir in the balsamic vinegar and let it cook off a little. Blend a third of the mushroom mixture with the soaked, drained cashews, miso, nutritional yeast and 2 cups of stock until smooth. Add the remaining stock, the cooked farro and the cashew cream to the pot. Bring to a boil and simmer uncovered for 10 minutes. Stir in the kale and simmer until wilted, 3 to 4 minutes. Adjust seasoning.
Ingredients:
- olive oil 2 (tbsp)
- yellow onion 1 (pieces)
- fresh rosemary 1 (tbsp)
- garlic 3 (cloves)
- champignon 454 (g)
- salt 1 (pinch)
- black pepper 1 (pinch)
- balsamic vinegar 1 (tbsp)
- cashews 0.5 (cups)
- white miso 1 (tbsp)
- nutritional yeast 1 (tbsp)
- vegetable stock 4 (cups)
- farro 2 (cups)
- kale 2 (cups)
