Receta Latvian Potato Wild Mushroom Soup ...
by Global Cookbook

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	Raciónes: 6

Ingredientes

1 ounce imported dry mushrooms rinsed, soaked in
1 c. hot water for an hour (cepes/porcini are best, but Asian mushrooms will also work)
5 c. water
2 tsp salt
6 x russet potatoes peeled, cubed

4 slc bacon finely diced
1 x onion finely minced
3/4 c. heavy cream
1/2 tsp sweet Hungarian paprika Freshly-grnd white pepper to taste Minced fresh dill for garnish

Filter the mushroom liquid to remove impurities, then add in it, the rest of the water, and the mushrooms to a large soup pot, and bring to a boil over high heat. Add in salt, reduce heat, then simmer for 30 min. Add in the potatoes, raise heat to medium, and cook till the potatoes are tender, about 20 min. Remove from heat.
Fish out the mushrooms, let them cold for a minute, then chop them roughly and set to the side. Fry the bacon crisp in a separate skillet, then drain. Pour off all but a Tbsp. of bacon grease - and add in the onion and mushrooms to it. Saute/fry over medium heat for about 15 min, till the mix is nicely browned. Stir the bacon back into it.
Meanwhile, puree the potatoes with a c. of broth, then whisk the potatoes back into the pot, beating hard to remove any lumps. When the bacon mix is ready, bring the potato soup back to a simmer, add in the cream, and let heat for several min, till the soup is about to boil. Stir in the mushrooms, bacon, and onion, season with paprika and pepper and adjust for salt.
When ready to serve, ladle into bowls and garnish with fresh dill.
Serve warm to 6 to 8 people.
Comments: Thick, rich, creamy, and laced with sweet paprika, crispy bacon, and pungent wild mushrooms. Oh my. It's really, really good. It's a proper meal in itself, served with good bread and salad.