Latvian Potato And Wild Mushroom Soup

This is a potato soup to top all potato soups. thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika. serve it with estonian barley skillet bread.

Steps

Soak the mushrooms in 1 cup of the water for 2 hours.

Drain the mushrooms and strain the liquid through a coffee filter.

In a large soup pot , bring the mushrooms , their soaking liquid , and the remaining water to a boil over high heat.

Add salt , then reduce the heat to low and simmer , covered , for 30 minutes.

Add the potatoes , increase the heat to medium low , and cook until the potatoes are tender , about 15 to 20 minutes.

Remove from the heat.

With a slotted spoon , remove the mushrooms.

When they are cool enough to handle , chop them very fine.

Using the slotted spoon , transfer the potatoes to a food processor.

Add 1 cup of the cooking liquid and process until pureed.

Whisk the potatoes back into the cooking liquid in the pot.

You will have to stir them thoroughly with a fork or wire whisk until there are no lumps.

Set aside.

In a small skillet , saut the bacon until it renders its fat.

Drain off all but 1 tablespoon of the fat , then add the onion and the mus.

Ingredients

dried wild mushrooms, water, salt, russet potatoes, bacon, onion, heavy cream, sweet hungarian paprika, fresh ground black pepper, fresh dill