Chestnut And Wild Rice Bisque

• 1 lb. chestnuts
• 1/4 lb. bacon, finely minced
• 2 Tbsp. butter
• 3/4 c. red onion, minced
• 3/4 c. carrot, minced
• 3 shallots
• 1/2 c. brandy
• 3/4 c. white wine
• 7 c. chicken broth
• 2 c. heavy cream
• 1 c. cooked wild rice
• salt and pepper

1. Preheat oven to 350u0b0.
2. Score an X in chestnuts and roast for 10 to 15 minutes.
3. Remove from oven; cool, peel and coarsely chop. Set aside.
4. Cook bacon and butter over medium heat until bacon is crisp.
5. Reduce heat to low.
6. Add onion, carrot and shallots.
7. Stir and allow vegetables to cook slowly for about 5 minutes, without browning.
8. Add chestnuts and stir for 1 minute.
9. Increase heat and add brandy, wine and broth.
10. Simmer for 20 minutes.
11. Puree in processor or blender.
12. Return to low heat.
13. Stir in cream and wild rice.
14. Season to taste.

chestnuts, bacon, butter, red onion, carrot, shallots, brandy, white wine, chicken broth, heavy cream, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996887 (may not work)