January is almost done

stew is food
This one was made on a busy Wednesday. I did it in stages, and I have not yet tried it as it's currently in its low heat last cooking stages. I did take a taste of broth, however, and I think it's got that gourmet je ne sais quoi.
we'll have it for lunches tomorrow, as I am back at the community centre and we are both so broke we might end up on welfare.

it's called: wasabi mung bean with wine wine braise stew

1) soak 1.5 cup mung beans for 4hours or so (while you work on your biology course and run errands)
2) bring the mungs to a boil in 2 cups water, hold at boil for ten minutes, turn off heat and let simmer
3) chop three small white turnips into cubes (while thing is boiling to conserve time)
4) add to a slow cooker: turnip, beans and their cooking water, a 500ml container of organic chicken broth, one package Harvest Sun instant organic Leek Potato soup mix, one tablespoon of bonito flakes, 1 tablespoon of fresh chopped gingerroot and 1 packet of pure powdered wasabi (eden brand, no food color)
5) set to high for 1 hour and a half and walk away. (do more biology and talk to friends on the phone)
6) with 15 minutes until the time's up, chop 2 small onions, 6 large white button mushrooms, 3 large cloves of ontario garlic, 1 sprig of fresh rosemary, 1 tablespoon of organic butter, 1/4 cup of white wine; add to a medium saucepan with a lid.
7) braise on medium heat with the lid on stirring twice for 10 minutes.
8) test the mung beans for softness. they should be reasonably soft. (if not cook on high for another 25 minutes before the next step)
9) add braise to the slow cooker and set on low heat for 1 hour.
9) check on it after 15 minutes add 1/2 cup water
10)go watch the basketball game and see old pal. Have drinks.