Latvian Potato-Wild Mushroom Soup

== Description ==
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.
== Ingredients ==
* 1 oz imported dried mushrooms rinsed, soaked in 1 cup warm water for an hour
* 5 cups water
* 2 tsp salt
* 6 russet potatoes peeled, cubed
* 4 slices bacon finely diced
* 1 onion finely chopped
* ¾ cup heavy cream
* ½ tsp sweet Hungarian paprika
* freshly-ground white pepper to taste
* chopped fresh dill for garnish
== Directions ==
# 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.
Category:Latvian Soups
Category:Potato Soup Recipes
Category:Russet potato Recipes
Category:Heavy cream Recipes
Category:Mushroom Recipes
Category:Bacon Recipes
Category:Recipes that need photos