Creamy Mushroom Farro Stew

Heat a large soup pot or Dutch oven over medium heat. Pour in the olive oil (2 tbsp), add the onion (1 yellow) and sauté until translucent and very soft. Lower heat if browning. Start 5m timer

Add the fresh rosemary (1 tbsp) and garlic (3 cloves) to the pot and stir until fragrant, about 30 seconds.

Add the cremini mushrooms (1 lb). Stir, let sit for 1 minute. Stir, let sit for 1 minute. Stir, season with [to_taste ground black pepper], let sit for 1 minute. When glistening, season with [to_taste sea salt]. Continue stirring and sautéing for 3 more minutes until tender. Start 4m timer

Add the balsamic vinegar (1 tbsp) and stir. Let the aroma evaporate slightly.

Remove 0.33 of the sautéed mushroom mixture to an upright blender. Add the raw cashews (0.5 cup), light miso (1 tbsp), nutritional yeast (1 tbsp), and vegetable stock (2 cups) (first portion). Blend on high until smooth and creamy, about 30 seconds.

Pour the remaining vegetable stock (2 cups) into the pot. Add the cooked farro (2 cups) to the pot.

Pour the blended cashew cream mixture into the pot and stir. Bring to a boil and simmer, uncovered, for 10 minutes to thicken and meld flavors. Then, add the chopped kale (2 cups) and simmer for 3-4 minutes until wilted. Start 14m timer

Check seasoning and adjust as needed. Serve hot.