Roasted Chestnut and Wild Mushroom Bisque

A couple leeks, sliced thin and washed well.  Cooked down in a good knob of butter and a throw of salt.  Wild mushrooms, roasted at 425º with some oil and S&P until lightly browned.  Roasted shelled chestnuts.  Warmed chicken stock.  Everyone in the blender with a squeeze of fresh lemon juice.  More stock if too tight.  Cook down on the stovetop if too loose.  A pour of heavy cream before service.

Served here with a toasted brioche crouton, a drizzle of maple crème fraîche and chopped roasted chestnuts.

p.s. you could add some fresh rosemary and thyme to this if that moves you.