Mushroom-Potato Soup With Smoked Paprika

By Sunset
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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 (pimentón)

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. crème fraîche or sour cream

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