Stone Soup Recipe from Rob Cirollo, Owner and Chef, Stone Soup American Bistro, Herkimer, NY

Homegrown in Herkimer County Features this month’s recipe: Stone Soup

Cornell Cooperative Extension Herkimer County Master Gardener Volunteers collaborate with Rob Cirillo, Owner and Chef, Stone Soup American Bistro and Beer Garden to benefit Loaves and Fishes Warming Center in Herkimer

This month for Homegrown in Herkimer County, Rob Cirillo, owner of Stone Soup American Bistro and Beer Garden, is sharing a recipe for his version of Stone Soup. One of Rob’s daughter’s favorite books, “Stone Soup,” inspired the name of the restaurant and gives a perfect example of what can happen when a community comes together. There’s no better recipe to begin this series focused on local produce and our support of the Loaves and Fishes Warming Center in Herkimer.

This easy-to-cook recipe features ramps and fiddleheads that have been available locally in the Mohawk Valley along with chicken and an assortment of vegetables. This recipe is being featured on the menu at Stone Soup American Bistro with proceeds from orders going to the Loaves and Fishes Warming Center so stop by the restaurant to benefit this worthy cause and try Rob’s amazing Stone Soup.

Rob Cirillo’s Stone Soup Recipe
(Gluten-free)

3-1/2 pounds of Chicken
2-1/2 to 3 gallons of water
Carrots – washed and peeled
Celery stalks
Onions
Garlic
Ginger
Dried Mushrooms
Dried Kombu (seaweed)
Rice wine vinegar
Fish Sauce

Rob’s Stone Soup recipe is a cross between traditional chicken soup and Asian ramen. In a large stock soup pot, add the above ingredients to create your base stock. Cook for 6-8 hours.

To assemble the soup for serving, put Vietnamese pho noodles (rice noodles) in the bowl. Add soup stock. Add fresh vegetables including thinly sliced carrots, mushrooms, onions, green beans, fiddlehead ferns, ramps (wild leeks). Top with hardboiled egg, fresh Thai basil, scallions, sesame seeds.