Mushroom-Potato Soup with Smoked Paprika
- Number of Servings: 8
Ingredients
2 ounces dried porcini mushrooms (we used dried mixed mushrooms)1 1/2 pounds fresh mushrooms (we used cremini)3 tablespoons olive oil1 cup chpped onion1/2 teaspoons salt3 ounces pancetta, chopped (we've used uncured turkey bacon)1 tablespoon smoked paprika 1 cup dry white wine2 cups chicken broth (broth is not included ingredient calculations because we use homemade no sodium broth)3 russet or Yukon Gold potatoes (1 1/2 lbs.) diced with skin onSalt and freshly ground black pepper 8 ounces plain, non-fat Greek yogurt (or 1 oz. per serving)
1. In a small bowl, pour 1 cup boiling water over dried mushrooms and set aside.
2. Cut stems from fresh mushrooms; chop finely and set aside. Halve mushroom caps, slice, and add to stems.
3. Lift out dried mushrooms from liquid with a slotted spoon while pressing excess liquid into bowl. Transfer to a cutting board and chop finely. Add to stems and caps. Reserve soaking liquid.
4. 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.
5. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
6. Add wine and cook until liquid is reduced by half, about 3 minutes.
7. Add reserved dried mushroom 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 (depending on size diced potato).
8. Season with salt and pepper to taste. Serve hot, with a dollop (1 ounce) of plain non-fat Greek yogurt.
Serving Size: 8 servings
2. Cut stems from fresh mushrooms; chop finely and set aside. Halve mushroom caps, slice, and add to stems.
3. Lift out dried mushrooms from liquid with a slotted spoon while pressing excess liquid into bowl. Transfer to a cutting board and chop finely. Add to stems and caps. Reserve soaking liquid.
4. 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.
5. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
6. Add wine and cook until liquid is reduced by half, about 3 minutes.
7. Add reserved dried mushroom 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 (depending on size diced potato).
8. Season with salt and pepper to taste. Serve hot, with a dollop (1 ounce) of plain non-fat Greek yogurt.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 10.4 g
- Cholesterol: 6.0 mg
- Sodium: 283.6 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 4.7 g
- Protein: 11.1 g
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