A freezer full of stock and a handful of shiitakes make Chris Fischer’s mushroom soup

Shiitake mushrooms from North Tabor Farm, on Martha’s Vineyard, inspired this recipe from my cookbook “The Beetlebung Farm.” For this soup, you can replace the chicken stock with water for a vegetarian version — but if you do, increase the quantity of mushrooms to make sure you get a nice round fla...

Redirecting to full article...