Chestnut Bisque with Chanterelles and Fresh Chestnuts

Ingredients

• 1/2 pound bacon, sliced or cut into 1/2-inch dice
• 1 onion
• 1 stalk celery, cut into 1/2-inch dice
• 1 small carrot, cut into 1/2-inch dice
• 1 medium parsnip, peeled and cut into 1/2-inch dice
• 1 medium Idaho potato, peeled, cut into 1/2-inch dice
• 2 pounds fresh chestnuts, boiled and peeled (storebought okay)
• 12 sprigs thyme, tied together
• 1 cup Ruby Port wine
• 1 cup red wine
• 4 cups chicken stock
• 1 cup heavy cream
• Salt and pepper, to taste
• 2 ounces butter
• 1/2 cup chanterelles or hedgehog mushrooms, thinly sliced
• 1/4 cup chestnuts, sliced
• 1 cup dry white wine
• 1 carrot, peeled, diced fine
• 1/2 ounce chives, chopped fine
• 6 large celery leaves, thinly sliced
• Salt and pepper, to taste

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