Mushroom-Potato Soup with Smoked Paprika

Ingredients

• 1.5 pounds button mushrooms fresh
• 2 cups chicken broth 
• 6 tbsp crème fraîche sour
• 2 ounces porcini mushrooms dried
• 1 cup cooking wine dry white
• 3 tablespoons olive oil 
• 1  onion halved thinly sliced
• 3 ounces pancetta chopped
• 1.5 teaspoons salt 
• 8 servings salt and pepper black freshly ground
• 1 tablespoon paprika smoked (pimentón)
• 1.5 lbs yukon gold potatoes peeled chopped

Equipment

• bowl
• pot
• slotted spoon
• cutting board

Directions

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.
4. Add pancetta and cook until onions look a bit creamy, about 2 minutes.
5. 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.
6. Add wine and cook until liquid is reduced by half, about 3 minutes.
7. 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.
8. Season with salt and pepper to taste.
9. Serve hot, with a dollop of crme frache.