1 tablespoon apple cider vinegar
2 cups beef broth
1 1/2 cups stewed mushrooms
1 1/2 cups sliced pepper
1 cup chopped red onion
1 1/2 tablespoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried tarragon
2 teaspoons dried basil
1 (15 ounce) can cane sugar
1 teaspoon baking powder
1/8 teaspoon ground allspice
1 cup packed brown sugar
1/2 cup vodka
salt and pepper to taste
In a blender, combine vinegar, beef broth, mushrooms, pepper, onion, began pepper, sage, tarragon, basil and sage. Blend extensively.
Place mixture in the blender, puree briefly (you may want to leave some of the mixture for cooking) and pour into soup or to stock vessels. Variate with brown sugar, sugar while pureeing (if necessary). Pour mixture into bowls, add more sugar if desired; when liquid is desired, refrigerate a few tablespoons for gelatin and blend powder with brownie batter. Return mixture to mold form quickly to completely thicken. Garnish as desired.
Bake at 350 degrees F (175 degrees C) for 20 minutes.