Title: Chestnut and wild rice bisque
 Categories: Rice, Soup
      Yield: 10 Servings
 
      1 lb Chestnuts
    1/4 lb Bacon; finely minced
      2 tb Butter
    3/4 c  Red onion; minced
    3/4 c  Carrot; minced
      3    Shallot; minced
    1/2 c  Brandy
    3/4 c  White wine
      7 c  Vegetable broth
      2 c  Heavy cream
      1 c  Cooked wild rice
           Salt and pepper; to taste
 
  1. Preheat the oven to 350 degrees.  Use a paring knife to score and
  X on each chestnut, place on a cookie tray and roast for 10 to 15
  minutes, until the chestnuts can be easily peeled. Remove the
  chestnuts from the oven , let cool and peel. Chop roughly and set
  aside. 2. In a soup pot over medium heat, cook the bacon and the
  butter until thebacon is crsp, about 5 minutes.  Reduce the heat to
  very low, add the red onion carrot and shallots, stir partially
  coverthe pan and allow the vegetables to cook very slowlym without
  browning, for 5 minutes. Add the chestnuts, stir well and cook an
  additional minute. Increase the heat to medium and add the brandy,
  scraping the pan well, and then add the white wine and vegetable or
  chicken broth and simmer for 20 minutes. 3. Use a food processor or
  blender to puree the chestnut mixture and then return to low heat.
  Add the heavy cream and the wild rice.  Season to taste with salt and
  freshly ground black pepper and serve. Mis-typed by Jane
  ROsenberg-Coombs and Bette Davis Eyes 10/15/96