Mushroom-Potato Soup with Smoked Paprika

Mushroom-Potato Soup with Smoked Paprika
Photo by Leigh Beisch


  • 2 ounces dried porcini mushrooms
  • 3 ounces pancetta, chopped
  • Salt and freshly ground black pepper
  • 1 onion, halved and thinly sliced
  • 1 cup dry white wine
  • 3 tablespoons olive oil
  • 3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
  • + 5 more ingredients
    • 1 ½ pounds fresh button mushrooms
    • 1 tablespoon smoked paprika (pimentn)
    • 2 cups chicken broth
    • 6 to 8 tbsp. crème fraîche or sour cream
    • 1 ½ teaspoons salt

1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside. 2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve caps, slice, and add to stems. With a slotted spoon, lift out porcini, pressing excess liquid into bowl, and transfer to a cutting board. Finely ch...

View full recipe at My Recipes


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