Ingredients Jump to Instructions ↓

  1. 1 oz 28g Imported dried mushrooms - rinsed, soaked in

  2. 1 cup 237ml Warm water - for an hour (cepes/porcini are best, but Asian mushrooms will also work)

  3. 5 cups 1185ml Water

  4. 2 teaspoons 10ml Salt

  5. 6 Russet potatoes - peeled, cubed

  6. 4 Bacon - finely diced

  7. 1 Onion - finely chopped

  8. 3/4 cup 177ml Heavy cream

  9. 1/2 teaspoon 2 1/2ml Sweet Hungarian paprika Freshly-ground white pepper - to taste Chopped fresh dill - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Filter the mushroom liquid to remove impurities, then add it, the rest of the water, and the mushrooms to a large soup pot, and bring to a boil over high heat. Add salt, reduce heat, then simmer for 30 minutes. Add the potatoes, raise heat to medium, and cook until the potatoes are tender, about 20 minutes. Remove from heat. Fish out the mushrooms, let them cool 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 tablespoon of bacon grease -- and add the onion and mushrooms to it. Saute over medium heat for about 15 minutes, until the mixture is nicely browned. Stir the bacon back into it. Meanwhile, puree the potatoes with a cup of broth, then whisk the potatoes back into the pot, beating hard to remove any lumps. When the bacon mixture is ready, bring the potato soup back to a simmer, add the cream, and let heat for several minutes, until 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 hot to 6 to 8 people.


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