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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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duonyte February 08, 2012
Latvian Potato and Wild Mushroom Soup