Spiked Mushroom Tea

• 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

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.
2. The soup should simmer until it has turned very dark and there is one gallon of broth.
3. Strain the soup through a fine mesh strainer and adjust the seasoning with additional salt and pepper.
4. Serve in warm mugs and spike each with an ounce of aquavit or vodka to each.

mushrooms, chicken, white onion, carrots, celery, black, ground allspice, bay leaves, parsley, thyme, salt, water, salt, vodka

Taken from cooking.nytimes.com/recipes/1136 (may not work)