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–+ servings

Caramelized Mushroom and Turmeric Stew

4.87 | 15 reviews
I love this simple, healthy (hearty!) stew in the winter. It starts with caramelizing mushrooms and frizzling onions, maximizing both of their flavors. Turmeric and cumin join the mix, which add a warming quality to the stew. The secret to the broth's silkiness is a quick cornstarch slurry, which makes this feel rich and filling to the very last bite.
Prep Time 15 minutes
Cook Time 1 hour
Servings: 5 servings

Equipment

Ingredients

  • 1/2 small white cabbage, 16 ounces / 454 grams
  • 1 medium yellow onion, 10 ounces / 283 grams
  • 2 cups baby bella mushrooms, 8 ounces / 227 grams
  • 3 garlic cloves
  • 2 tablespoons salted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 1 tablespoon turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 2 13.5-ounce cans of chickpeas or white beans, drained and rinsed
  • 8 cups vegetable or chicken broth, or 2 1/2 tablespoons Better than Bouillon vegetable base, dissolved in 8 cups of water
  • 1/2 cup uncooked farro
  • 2 tablespoons cornstarch, whisked together with 1/2 cup water
Optional, for serving
  • Chopped dill and scallions

Instructions 

  1. Chop the cabbage into bite-sized chunks, thinly slice the onion, thinly slice the mushrooms, and grate 3 garlic cloves. Set all of this aside.
  2. Set a large pot or Dutch oven over medium heat and add 1 tablespoon of butter and 2 tablespoons olive oil. When the butter has melted, add the onion and mushrooms. Season with salt and pepper and cook, stirring often, for 10-13 minutes or until the vegetables are a third of the size and the onions and mushrooms are beginning to char and frizzle at the edges.
  3. Stir in 1 tablespoon turmeric, 1 teaspoon cumin and 1/4 teaspoon red pepper flakes to the mix.
  4. Add the other tablespoon of butter and let it melt a bit (the pot will be looking a bit dry by now), then add the grated garlic and the cabbage.
  5. Mix until the cabbage is fully coated with the spices. Season with a pinch of salt and a few cracks of black pepper. Cook another 5 minutes or until the cabbage has cooked down and is beginning to look melty.
  6. Add the 2 cans of drained and rinsed chickpeas, then the 8 cups of broth.
  7. Bring this to a simmer and stir in the 1/2 cup of farro. Cover and let simmer for 25-30 minutes.
  8. Whisk together the cornstarch slurry and add this halfway through the simmering time.
  9. After the 30 minutes is up, taste and season with more salt and pepper as needed. Let the soup simmer another 10 minutes.
  10. Taste to make sure the cabbage is softened and the farro is cooked, then serve warm. Top with the herbs and enjoy!
Calories: 399kcalCarbohydrates: 45gProtein: 18.6gFat: 18gSaturated Fat: 4.8gCholesterol: 12.2mgSodium: 1049mgFiber: 11.7gSugar: 8.2gVitamin C: 59mgCalcium: 11.8mgIron: 26.1mg