Chestnut Bisque With Clamshell Mushrooms

Use a heavy bottomed saucepan over medium-low heat to cook the bacon. When the bacon is just beginning to brown, and has started to render its fat, add the onion, celery, and carrot. Cook slowly, until the vegetables become soft. Add the parsnip, potato, chestnuts, thyme, port, and wine. Simmer on low until reduced almost completely. Add the chicken stock and continue cooking until the chestnuts are softened. This should take about 30 minutes. Finish with heavy cream and remove the thyme sprigs. Puree in the blender. Strain through a fine sieve and adjust the salt and pepper. Serve piping hot.

Chestnut Garnish: Use a large saute pan to heat the butter over low. Add the mushrooms, chestnuts, wine, and carrots. Cook over low until soft, for about seven minutes or so. Add the fresh chives. Place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves and pour the soup around the garnish mixture.

This recipe yields ?? servings.