Redifarms Kale, Oyster Mushroom, and Potato Soup

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


  • 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


  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.

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