Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears

Ingredients

• 1/2 ounce pancetta or bacon, in one piece
• 1/4 cup extra virgin olive oil, divided
• 1/4 cup carrots, cut into half-inch pieces
• 1/4 cup turnips, cut into half-inch pieces
• 1/4 cup onion, cut into half-inch pieces
• 1/4 cup celery, cut into half-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds assorted chopped mushrooms
• 1/4 cup ounce dried porcini soaked in ½ warm water, then strained and ch1/2 cup sherry
• 1 quart chicken stock
• Bouquet garni*
• 1/4 pound peeled chestnuts
• 1 shallot, thinly sliced
• 1/2 cup white wine
• 1 bay leaf
• 1 sprig thyme
• Water
• Salt and pepper
• 2 cups heavy cream
• 1/2 cup freshly grated Parmigiano Reggiano, plus 2 tablespoons in ¼- inch dice
• 6 tablespoons peeled pear, in ¼- inch dice
• 6 tablespoons celery, in ¼- inch dice

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