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Truffle in Champagne Broth


2 tablespoons butter

1 small carrot, diced

1 small onion, finely chopped

1 celery rib, diced

Salt to taste

½ teaspoon thyme

1 bay leaf

2 fresh truffles, cleaned

2 cups champagne

1 cup thickened stock


  1. Melt the butter in a small saucepan and add the diced vegetables.
  2. Season with salt. Add the thyme and bay leaf and cook covered over a moderate heat until very tender.
  3. Add the truffles and 2 cups champagne. Season.
  4. Cook covered for 15 minutes. Remove the truffles.
  5. Add 1 cup stock to the vegetables and cook until reduced to 1 cup.
  6. Turn off heat. Add the truffles and heat for 2 minutes. Serve.
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