Spiked Mushroom Tea

Name: Spiked Mushroom Tea
Yield: 8 servings
Ingredients: 3 pounds mushrooms, cleaned and quartered; 3 pounds chicken parts or scraps; 1 medium white onion, quartered; 2 carrots, trimmed; 1 rib celery; 12 black peppercorns; ¼ teaspoon ground allspice; 2 bay leaves; ½ bunch parsley; ½ teaspoon fresh thyme; ½ teaspoon salt; 2 gallons water; Salt and freshly ground pepper to taste; 8 ounces aquavit or vodka

By Molly O’Neill

Published December 24, 1991

Total Time: At least 6 hours' simmering
Rating: (0)
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Ingredients

Yield:8 servings

3 pounds mushrooms, cleaned and quartered
3 pounds chicken parts or scraps
1 medium white onion, quartered
2 carrots, trimmed
1 rib celery
12 black peppercorns
¼ teaspoon ground allspice
2 bay leaves
½ bunch parsley
½ teaspoon fresh thyme
½ teaspoon salt
2 gallons water
Salt and freshly ground pepper to taste
8 ounces aquavit or vodka

Ingredient Substitution Guide

Preparation

Step 1
In a large stock pot, combine all the ingredients except the liquor and simmer over low heat for at least 6 hours and up to 24, skimming frequently to remove the chicken fat. The soup should simmer until it has turned very dark and there is one gallon of broth.
Step 2
Strain the soup through a fine mesh strainer and adjust the seasoning with additional salt and pepper. Serve in warm mugs and spike each with an ounce of aquavit or vodka to each.