Spiked Mushroom Tea Recipe - NYT Cooking

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Total TimeAt least 6 hours' simmeringRating(0)CommentsRead comments

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Ingredients

Yield:8 servings

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

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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.

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Recipe Tags

Chicken
Mushroom
Winter
Christmas

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