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1
Preheat the oven to 250F.
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2
Peel and cut the shallots and celery into large chunks.
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3
Peel the 3 garlic cloves.
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4
Heat a flameproof casserole dish and put in 2 slices of bacon 1/8-inch thick.
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5
Color well on both sides, then take them out and keep hot.
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6
Add the chunks of shallot and celery and the whole garlic cloves to the bacon fat.
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7
Stir for 1 to 2 minutes.
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8
Add 2 1/2 pounds of peeled chestnuts to the casserole dish.
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9
Sweat for 3 minutes, stirring.
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10
Take out about 20 of them and set aside.
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11
Then add a bay leaf and the peppercorns.
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12
Add the chicken stock and put the casserole dish in the oven for 45 minutes.
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13
In the meantime, clean the mushrooms.
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14
Slice the caps of 2 firm mushrooms into thin slices and keep cold on a plate covered with plastic wrap.
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15
Chop the rest into small dice.
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16
Blend the soup thoroughly.
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17
Taste and adjust the seasoning, adding salt and freshly ground black pepper.
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18
Keep hot.
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19
Cut the two slices of bacon into fine lardons and cut the 20 reserved chestnuts into quarters.
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20
Heat 1 tablespoon of olive oil in a saute pan and brown the chestnuts for 2 minutes.
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21
Add the diced mushrooms, salt lightly, and cook for an additional 2 to 3 minutes.
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22
Add the small lardons, stir, and adjust the seasoning.
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23
Put this garnish in the middle of each soup plate.
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24
Pour the hot soup around it.
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25
Sprinkle with mushroom slices and serve nice and hot.
