Yukon and Shitake Soup with Pancetta

Yukon And Shitake Soup With Pancetta

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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.

Rating:

★★★★★ 1 vote

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

How to Make Yukon and Shitake Soup with Pancetta

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.

Printable Recipe Card

About Yukon and Shitake Soup with Pancetta

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




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