Preheat the oven to 350ºF.  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. In a soup pot over medium heat, cook the bacon and the butter until the bacon is crisp, about 5 minutes. Reduce the heat to very low, add the red onion carrot and shallots, stir partially cover the pan and allow the vegetables to cook very slowly 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. 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. Serving Size: 10

Mis-typed by Jane Rosenberg-Coombs and Bette Davis Eyes 10/15/96 Recipe By : NYTimes 11/14/93 - Anne Rosenzweig Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 96 07:52:39 PDT From: jfcoombs@avana.net Suggested Wine: Zinfandel NOTES : This article was presentd for Thanksgiving. This soup was described as thick and creamy - finer than chowder but richer than a puree. Sweetened with finely minced winter vegetables and cooked over a slow flame.