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 roughl

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 witho

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