Yukon And Shitake Soup With Pancetta Recipe

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Yukon and Shitake Soup with Pancetta

Patrick Johnson

By
@pwjohnso

This is a hearty soup sure to warm your insides during the winter.

I initially served this to my mother because she told me she didn't like mushrooms. While her stance has not changed (that's just mom), she was sold on this dish.


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Serves:

10-12

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
Render pancetta in stockpot over medium-low heat for approximately 5-7 minutes until fat is released.
2
Add carrots, celery, onion and rutabaga, cover and cook until onion is translucent (about 3 minutes).
3
Add mushrooms, potatoes and stock. Simmer for about 12 minutes or until potatoes are fork tender.
4
Add parsley add marjoram and season with salt and pepper.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #pancetta, #shitake