Redifarms Kale, Oyster Mushroom, and Potato Soup

Perfect for staying enegized and healthy this winter; this brothy, hearty soup serves 6.

INGREDIENTS

• 4 cups shredded Redifarms Oyster Mushrooms
• 1-1/2 pounds potatoes, peeled and cubed
• 2 cups Redifarms Kale, washed, stems removed and torn into small pieces
• 1 shallot, minced
• 2 cups water
• 2 cups vegetable broth
• 1 cup white wine
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 teaspoon fresh Redifarms Thyme, chopped
• 1 bay leaf

INSTRUCTIONS

1. In a large Dutch oven over medium-high heat, add the olive oil. When it’s hot, add the shallot and cook for about a minute or two.
2. Add the Redifarms shredded oyster mushrooms and cook for about 3 minutes, until the juices run.
3. Add in salt, pepper, and crushed red pepper, and cook for 3-4 minutes.
4. Add the white wine, and cook for 3-5 minutes.
5. Add the vegetable broth, water, potatoes, Redifarms Kale, Redifarms Thyme, and bay leaf. Mix and bring to a boil. Once boiling, reduce the heat and simmer the soup, uncovered, for about 20 minutes.
6. Remove the bay leaf before serving.
7. Serve hot with crusty bread.