Black Truffle Soup Elysee

• 8 cups chicken, veal, or beef broth, or any combination thereof
• 2 carrots, peeled and finely diced (about 1/2 cup)
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 stalks celery, finely diced (about 1/2 cup)
• 1 cup button mushrooms, finely diced
• 4 boneless, skinless chicken breasts
• Salt and freshly ground pepper to taste
• 1/2 cup white vermouth
• 7 ounces black truffles, finely chopped
• 8 disks pareve puff pastry, cut slightly larger than the ramekins
• 4 egg yolks, beaten

1. Pour the stock into a medium-sized pot and bring to a boil.
2. Add the carrots, onion, celery, mushrooms, chicken, and salt and pepper to taste.
3. Lower the heat until the stock is barely simmering, and cook until the chicken is just cooked through, 15 to 20 minutes.
4. You will have to test with a fork to see if it is done.
5. Remove the chicken from the stock, and set aside.
6. Preheat the oven to 400 degrees.
7. Then divide the white vermouth, the truffles, the broth, and the vegetables among eight small ovenproof bowls.
8. When the chicken is cool enough to handle, cut it into 1/2-inch chunks, and divide it among the eight bowls.
9. Place the puff-pastry rounds on top of the soup-filled bowls, pressing down the edges to form a seal around each bowl.
10. Brush the puff pastry with the egg yolks, and place in the oven for 18 to 20 minutes, or until the pastry is puffed and golden.
11. Remove from the oven, and serve immediately.

chicken, carrots, yellow onion, stalks celery, button mushrooms, chicken breasts, salt, white vermouth, black truffles, pastry, egg yolks

Taken from www.epicurious.com/recipes/food/views/black-truffle-soup-elysee-373941 (may not work)