Chestnut Bisque with Chanterelles and Fresh Chestnuts

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SOUP:

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

GARNISH:

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