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Mushroom-Potato Soup with Smoked Paprika

Leigh Beisch
Total time 1 hr
Yield Makes 6 to 8 servings
Smoked paprika--known as pimentón in its native Spain--adds a deep woodsmoke flavor to this hearty soup. Prep and Cook Time: 1 hour. Notes: Shiitake, oyster, and mitake (also called maitake or hen of the woods) are great here, but button or cremini mushrooms work well too.


  • 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 (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

Nutrition Information

  • calories 265
  • caloriesfromfat 51 %
  • protein 8.3 g
  • fat 15 g
  • satfat 6.1 g
  • carbohydrate 25 g
  • fiber 4.2 g
  • sodium 713 mg
  • cholesterol 17 mg

How to Make It

  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 crème fraîche.

  6. Note: Nutritional analysis is per serving.