Latvian Wild Mushroom and Potato Soup Recipe

Latvian Wild Mushrooms and Potato Soup 8

During the summer, I had a friend visiting from Latvia, Dace, very pretty girl, studying theatre.

After a while, this autumn we chatted online and she told me that she was like most of her countrymen busy picking mushrooms, she laughed when I told her I never did mushrooming ;). (Though a few weeks later I went picking mushrooms and the ensuing recipe will follow soon).

Inspired by this huge Latvian tradition for mushrooms I cooked the following recipe with some wild mushrooms bought from the farmers market, you can you whatever you find as long they are wild!

The recipe turned out to be very tasty as my Ukrainian guests agreed, soon I will cook Varenyky inspired by talks with them.

Ingredients (4 servings)

  • 500 g wild mushrooms – I used once scotch bonnet mushroomsLatvian Wild Mushrooms and Potato Soup 1
  • 6 larger potatoes
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 100 ml white wine
  • 1 l vegetable stock
  • 1 medium onion
  • 1 cup heavy cream
  • 1/2 tablespoon sweet paprika
  • 100 ml heavy cream
  • some fresh dill for garnishing

Preparation method:

  1. Chop the onion roughly.Latvian Wild Mushrooms and Potato Soup 5
  2. Peel and dice the potatoes.Latvian Wild Mushrooms and Potato Soup 3
  3. Chop roughly the mushrooms if using larger ones
  4. Heat olive oil and butter in a large soup pot.
  5. Saute the chopped mushrooms until soft.Latvian Wild Mushrooms and Potato Soup 2
  6. Add the white wine, vegetable stock, potatoes and salt and pepper.
  7. Bring to a boil and cook until potatoes are soft.Latvian Wild Mushrooms and Potato Soup 4
  8. In a different small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion and fry until golden brown and has a nice aroma.
  9. When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and puree them.Latvian Wild Mushrooms and Potato Soup 7
  10. Add the pureed potatoes add back into the pot with soup, together with the heavy cream, paprika and some salt and pepper to taste.
  11. Serve the soup while hot, add a tablespoon of creme and some dill leaves.Latvian Wild Mushrooms and Potato Soup 9