Mushroom-Potato Soup With Smoked Paprika

• 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.

porcini mushrooms, fresh button mushrooms, olive oil, onion, salt, pancetta, paprika, white wine, chicken broth, russet, salt, crueme fraueeche

Taken from www.myrecipes.com/recipe/mushroom-potato-soup-with-smoked-paprika (may not work)