Chris Fischer Shares Simple Shiitake Mushroom Soup Recipe from New Cookbook
Chef Chris Fischer presents a straightforward recipe for mushroom soup, highlighting the convenience of using pre-made stock stored in the freezer. Featured in his new book, 'The Beetlebung Farm Cookbook,' co-authored with Catherine Young, the dish relies on shiitake mushrooms sourced from North Tabor Farm on Martha’s Vineyard. Fischer emphasizes practical cooking techniques, such as making homemade chicken stock from raw or roasted bones and freezing it for future use. He notes that while chicken stock provides a rich base, water can be substituted for a vegetarian version if the quantity of mushrooms is increased to maintain flavor depth. The recipe, titled 'Mushroom Soup with Parsley and Egg,' serves four and includes ingredients like white mushrooms, fresh parsley, soft-cooked eggs, and toasted country bread. The preparation involves simmering mushroom stems and stock, blanching parsley, and sweating aromatic vegetables like onions, carrots, and celery. This article serves as a culinary feature promoting the cookbook and offering readers an accessible, rustic recipe that utilizes common kitchen staples and efficient meal-prep strategies.
Wire timeline
Chris Fischer Shares Simple Shiitake Mushroom Soup Recipe from New Cookbook
Chef Chris Fischer presents a straightforward recipe for mushroom soup, highlighting the convenience of using pre-made stock stored in the freezer. Featured in his new book, 'The Beetlebung Farm Cookbook,' co-authored with Catherine Young, the dish relies on shiitake mushrooms sourced from North Tabor Farm on Martha’s Vineyard. Fischer emphasizes practical cooking techniques, such as making homemade chicken stock from raw or roasted bones and freezing it for future use. He notes that while chicken stock provides a rich base, water can be substituted for a vegetarian version if the quantity of mushrooms is increased to maintain flavor depth. The recipe, titled 'Mushroom Soup with Parsley and Egg,' serves four and includes ingredients like white mushrooms, fresh parsley, soft-cooked eggs, and toasted country bread. The preparation involves simmering mushroom stems and stock, blanching parsley, and sweating aromatic vegetables like onions, carrots, and celery. This article serves as a culinary feature promoting the cookbook and offering readers an accessible, rustic recipe that utilizes common kitchen staples and efficient meal-prep strategies.
AP News