Chef Chris Fischer's Hearty Mushroom Soup Recipe from Martha's Vineyard

Chef Chris Fischer's Hearty Mushroom Soup from Martha's Vineyard

Renowned chef and farmer Chris Fischer shares his signature mushroom soup recipe from his celebrated cookbook, "The Beetlebung Farm Cookbook." This comforting dish draws inspiration from the shiitake mushrooms grown at North Tabor Farm on Martha's Vineyard, showcasing Fischer's deep-rooted connection to the island's local produce.

The Foundation: Homemade Stock for Depth of Flavor

At the core of this recipe lies a freezer stocked with homemade chicken stock, which Fischer highlights as a valuable byproduct of purchasing whole chickens. Whether starting with raw carcasses, bones, and wings or utilizing browned bones from a roast, his method remains consistent. Place the bones in a pot, cover with water by a couple of inches, and optionally add aromatics like coarsely chopped onion, carrot, and celery.

Bring the water to a boil, then reduce to a simmer, skimming away froth and fat. Cook until the stock develops a rich, chicken-y flavor, typically around one hour. After cooling and straining, store it in quart containers in the freezer for future use. A medium bird can yield two or more quarts of stock, depending on reduction levels.

—

Vegetarian Adaptation: For a meat-free version, replace the chicken stock with water. To ensure a robust, rounded flavor, increase the quantity of mushrooms accordingly. This flexibility makes the soup accessible to diverse dietary preferences.

Recipe: Mushroom Soup with Parsley and Egg

Servings: 4

Ingredients:

• 6 shiitake mushrooms
• 2 white mushrooms, sliced (or additional shiitakes and stems)
• 6 cups homemade chicken stock (see note above)
• 4 eggs
• 1 cup loosely packed fresh parsley leaves
• About 4 ½ tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 2 small carrots, scrubbed, trimmed, and diced
• 2 small celery stalks, leaves reserved, stalks diced
• Kosher salt
• Freshly ground black pepper
• ½ teaspoon minced garlic
• 4 slices toasted country bread

Directions:

1. Separate the shiitake caps and stems. Reserve the caps. Trim the stems, chop them, and transfer to a large saucepan with the sliced white mushrooms and stock. Bring to a boil over high heat, then lower to a simmer. Cook until the stock is flavorful, emits a woodsy aroma, and reduces by about one cup (approximately 10 minutes). Turn off the heat, cover, and let steep for 20 minutes. Strain and reserve the stock.
2. Soft-cook the eggs by bringing a small pot of water to a boil. Add the eggs and simmer for 6 minutes. Drain, rinse under cold water, and peel. Refrigerate for about 20 minutes to let the yolks set.
3. Refill the pot with water and bring to a boil. Add the parsley and blanch until the water returns to a boil. Drain and rinse in cold water. Chop the parsley and set aside.
4. Heat a skim of olive oil in the large saucepan over medium heat. Add the onion, carrots, and celery, and sweat (cook gently) until soft, about 15 minutes. Season with salt and pepper. Add the mushroom stock, bring to a simmer, then reduce heat to low, cover, and simmer for 10 minutes.
5. Dice the reserved mushroom caps. Heat a skim of oil in a skillet over medium-high heat. Add the diced mushrooms, season with salt, and cook until tender and beginning to crisp (about 2 minutes). Remove from heat, add minced garlic, and mix well. Incorporate the parsley and enough olive oil to moisten the mixture (about 2 tablespoons). Adjust seasoning with salt if necessary.
6. Break or cut the eggs in half. Place half an egg in each of four bowls. Ladle the soup over the eggs. Spoon the mushroom mixture onto the toasted bread slices and place them on the eggs in the bowls. Top each with a second half egg, sprinkle with a few grains of salt, and serve immediately.

About Chris Fischer and His Culinary Legacy

Chris Fischer is a distinguished chef, farmer, and cookbook author whose family ties to Martha's Vineyard extend back to 1670. He previously owned and operated Beetlebung Farm, a five-acre parcel that belonged to his grandparents. This farm served as the inspiration for his cookbook, which is an illustrated homage to family and community, blending traditional techniques with local ingredients.

Excerpted from "The Beetlebung Farm Cookbook" by Chris Fischer with Catherine Young. Copyright 2015 by Chris Fischer. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.