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    You are in: Home / Recipes / Latvian Potato and Wild Mushroom Soup Recipe
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    Latvian Potato and Wild Mushroom Soup

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    • on February 08, 2012

      We're exploring soups in Eastern European Forum this month and I thought this would be a good one to start with. This is such a nice soup. I used a gourmet blend of dried mushrooms that I soaked all day - I think you really get the most of dried mushrooms if you let them soak all day/overnight. I could not figure out how one would separate the mushrooms from the potatoes so what I did was to simmer the mushrooms for 40 minutes or so. I fished them out and dropped the potatoes in. I also added a bay leaf and some thyme. Once the potatoes were done I whirred it all with the immersion blender. I soaked the mushrooms in two cups of water, used about a cup of chicken broth that I had and then made up the rest with water. Be sure to use a good quality bacon with this - the bacon adds a lot of flavor. My soup was not very thick but just as I like it and of course you can thin it to the consistency you like. Used half-and-half instead of heavy cream.

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    Nutritional Facts for Latvian Potato and Wild Mushroom Soup

    Serving Size: 1 (478 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.3
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 6.9 g
    Cholesterol 39.8 mg
    Sodium 74.8 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 5.4 g
    Sugars 2.2 g
    Protein 6.0 g


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