Latvia

Kartupelu zupa ar senem (Potato and Wild Mushroom Soup)

-1 oz. imported dried mushrooms- rinsed, soaked in 1 C. warm water for an hour (cepes or porcini are preferable, but Asian mushrooms are good too)

-5 C. warm water

-2 tsp. salt

-6 russet potatoes, peeled & cubed

-4 slices bacon, finely diced

-1 onion, finely chopped

-3/4 C. heavy cream

-1/2 tsp. sweet Hungarian paprika

-white pepper to taste

-dill for garnish

1) Filter mushroom liquid to remove impurities. Then add it plus the 5 C. water and mushrooms to a large soup pot. Bring to boil over high heat. Add salt, reduce heat, simmer 30 minutes.

2) Add potatoes, raise heat to medium, cook until potatoes are tender. Remove from heat.

3) Fish out the mushrooms, let cool for a minute, then chop them roughly. Set mushrooms aside.

4) Fry bacon in a skillet. drain, leaving 1 Tbsp. grease in pan. Add onions and the chopped mushrooms to pan, saute over med. heat 15 min. or until nicely browned. Return bacon to pan.

5) Remove potatoes to a large bowl, reserving soup broth. Puree potatoes with 1 C. of the soup broth. Whisk potatoes back in to the soup pot, beating hard to remove lumps. Bring soup to simmer, add cream, and heat for several minutes until almost boiling. Stir in the bacon mixture, season with the paprika and white pepper. Ladle into bowls and garnish with dill.