Mushroom-Potato Soup With Smoked Paprika Recipe

Name: Mushroom-Potato Soup With Smoked Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried porcini mushrooms; 1 1/2 pounds fresh button mushrooms; 3 tablespoons olive oil; 1 onion, halved and thinly sliced; 1 1/2 teaspoons salt; 3 ounces pancetta, chopped; 1 tablespoon smoked paprika (pimenton); 1 cup dry white wine; 2 cups chicken broth; 3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped; Salt and freshly ground black pepper; 6 to 8 tbsp. creme fraiche or sour cream

Servings: persons

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

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 chop porcini and add to stems and caps. Reserve soaking liquid.
3
Heat olive oil in a large pot over medium-high heat and add onion and salt. Cook, stirring, until onions are soft, about 3 minutes. Add pancetta and cook until onions look a bit creamy, about 2 minutes. Add paprika and cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
4
Add wine and cook until liquid is reduced by half, about 3 minutes. Add reserved porcini soaking liquid (pouring carefully to leave behind the sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
5
Season with salt and pepper to taste. Serve hot, with a dollop of creme fraiche.
6
Note: Nutritional analysis is per serving.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounces dried porcini mushrooms, 1 1/2 pounds fresh button mushrooms, 3 tablespoons olive oil, 1 onion, halved and thinly sliced, and more.

Yes, Mushroom-Potato Soup With Smoked Paprika falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Potato Soup With Smoked Paprika

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