By Olha on November 18, 2006
"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."
Serving Size: 1 (478 g)
Servings Per Recipe: 6
"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."