Latvian Potato and Wild Mushroom Soup

Recipe by Olha7397
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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand).
  • 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, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes.
  • Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil.
  • Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.
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