Thick, creamy, aroma of wild mushrooms and paprika makes this Latvian soup for a wonderful winter dinner. There are over 2 000 types of wild mushrooms, so whatever you can find (would not recommend picking them yourself) works great, also.
Kartofelny Sup s Gribami (Latvian)
Serves (kalpo) 6
1 oz dried wild mushrooms or 1/2 lb (225 g) fresh mushrooms of your choice
5 1/2 cups (1,4 liters) water
salt (optional)
6 medium Russet organic potatoes, cubed
(traditional contains 4 slices diced bacon)
1 small chopped onion
2/3 cup (160 ml) heavy cream or plain yogurt (almond yogurt-dairy free)
sweet Hungarian paprika to taste
black pepper
chopped dill for garnish
A. Mushrooms:
(1) dried= soak in 1 cup (250 ml) of water for 2 hours; drain, strain the liquid through a coffee filter; save liquid
(2) fresh= wipe with a towel; sliced
B. Preparation:
1. Place the mushrooms in a large pot with 1 cup (250 ml) of mushroom liquid and rest of the water
2. Bring to a boil over high heat.
3. Add salt, reduce to low, and simmer (30 minutes).
4. Add the potatoes, increase to medium heat, cook (15-20 minutes).
5. Remove from the heat. Remove the mushrooms, cool, and chop them very fine.
6. Transfer the potatoes to a food processor or blender. Add 1 cup (250 ml) of cooking liquid and process until puréed.
7. Whisk the potatoes back into the cooking liquid in the pot.
8. Stir to remove any lumps. Set aside.
9. If using bacon, sauté. Drain all but 1 Tbs. (15 ml) of fat, add to the onion and mushrooms, sauté over medium-high about 15 minutes.
9. Return soup to low heat. Add the cream or yogurt, simmer (2 minutes), until soup is about to boil.
10. Stir in the sautéed onion, mushrooms (and bacon mixture).
11. Season with a few dashes of paprika, salt and pepper.
12. Simmer 3-4 minutes.
C. Serve:
1. Garnish with fresh dill.
-modified "Please to the Table" by Anya von Bremzen and John Welchman
