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 flavor. Vegetarian or not, you can make the stock ahead when you have mushroom stems on hand, then freeze it.
