SPIKED MUSHROOM TEA

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Spiked Mushroom Tea image

Provided by Molly O'Neill

Time 6h

Yield 8 servings

Number Of Ingredients 14

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
1/4 teaspoon ground allspice
2 bay leaves
1/2 bunch parsley
1/2 teaspoon fresh thyme
1/2 teaspoon salt
2 gallons water
Salt and freshly ground pepper to taste
8 ounces aquavit or vodka

Steps:

  • 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.
  • 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.

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