Latvian Potato-Wild Mushroom Soup

Description
Thick, rich, creamy, and laced with sweet paprika, crispy bacon, and pungent wild mushrooms. Oh my. It's really, really good. It's a proper meal in itself, served with good bread and salad.

Ingredients

 * 1 oz imported dried mushrooms rinsed, soaked in 1 cup warm water for an hour
 * 5 cups water
 * 2 tsp salt
 * 6 russet potatoes peeled, cubed
 * 4 slices bacon finely diced
 * 1 onion finely chopped
 * ¾ cup heavy cream
 * ½ tsp sweet Hungarian paprika
 * freshly-ground white pepper to taste
 * chopped fresh dill for garnish

Directions

 * 1) Filter the mushroom liquid to remove impurities, then add it, the rest of the water, and the mushrooms to a large soup pot, and bring to a boil over high heat.
 * 2) Add salt, reduce heat, then simmer for 30 minutes.
 * 3) Add the potatoes, raise heat to medium, and cook until the potatoes are tender, about 20 minutes.
 * 4) Remove from heat.
 * 5) Fish out the mushrooms, let them cool for a minute, then chop them roughly and set to the side.
 * 6) Fry the bacon crisp in a separate skillet, then drain.
 * 7) Pour off all but a tablespoon of bacon grease and add the onion and mushrooms to it.
 * 8) Saute over medium heat for about 15 minutes, until the mixture is nicely browned.
 * 9) Stir the bacon back into it.
 * 10) Meanwhile, puree the potatoes with a cup of broth, then whisk the potatoes back into the pot, beating hard to remove any lumps.
 * 11) When the bacon mixture is ready, bring the potato soup back to a simmer, add the cream, and let heat for several minutes, until the soup is about to boil.
 * 12) Stir in the mushrooms, bacon, and onion, season with paprika and pepper and adjust for salt.
 * 13) When ready to serve, ladle into bowls and garnish with fresh dill.
 * 14) Serve hot to 6 to 8 people.