yukon and shitake soup with pancetta

Ingredients For yukon and shitake soup with pancetta

• 1 oz

  pancetta, finely chopped
• 1

  carrot, peeled and cut into 1/4 inch dice
• 1

  celery stalk, peeled and cut into 1/4 inch dice
• 1/2

  yellow onion, cut into 1/4 inch dice
• 1/2

  rutabaga, cut into 1/4 inch dice
• 6 oz

  shitake mushrooms, stemmed and sliced
• 1 lb

  yukon gold potatoes, peeled and cut into 1/4 inch dice
• 6 c

  vegetable stock (substitute chicken stock)
• 2 Tbsp

  parsley, chopped
• 2 Tbsp

  marjoram, fresh, chopped
• salt and freshly ground pepper to taste