Mushroom and Potato Soup with Smoked Paprika

2 ounces dried porcini mushrooms
1 1/2 pounds fresh button mushrooms
3 tablespoons olive oil
1/2 cup green onion, chopped
1 1/2 teaspoons salt
3 ounces bacon, chopped
1 tablespoon smoked paprika (pimentón)
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. crème fraîche 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 paprika, bacon, and onions 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 crème fraîche.



--Adapted from Cooking Light magazine