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
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