1 c. finely chopped onion
1/2 tsp. dried thyme
4 tbsp. unsalted butter
2 c. thinly sliced celery
2 thinly sliced carrots
4 c. shelled chestnuts
3 c. chicken or beef broth
1/2 c. Madeira wine
2 fresh parsley sprigs
Pinch of nutmeg
Sour cream, as an accompaniment
Salt & pepper to taste
Paprika for garnish

Saute onion, celery and carrots in butter over moderate heat for 5 minutes. Add wine, chestnuts, broth, thyme, parsley, nutmeg, salt and pepper to taste and simmer 20 to 25 minutes. In a blender, puree the mixture in batches until it is smooth and return it to the pot. Heat thoroughly. Serve with a drop of sour cream in each bowl and garnish with paprika. Serves 6 to 8. Soup may be prepared 1 day in advance and refrigerated.