1 pound chanterelle mushrooms (fresh or dried) 1 cup leeks, sliced 1 cup shallots, chopped 1/2 cup celery, chopped 1 tablespoon olive oil 10 quarts water or stock 2 green tea bags 1/2 cup tomatoes coarsely chopped (skinned, seeded) 2 bay leaves 1 teaspoon juniper berries 1/2 teaspoon cloves
Sauté chanterelles, leaks, shallots, and celery in olive oil in heavy pot until caramelized. Add remaining ingredients and simmer for an hour and a half. Strain and cool.
