Yukon and Shitake Soup with Pancetta
By
Patrick Johnson
@pwjohnso
1
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.
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 vote5
Serves:
10-12
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
1 ozpancetta, finely chopped
-
1carrot, peeled and cut into 1/4 inch dice
-
1celery stalk, peeled and cut into 1/4 inch dice
-
1/2yellow onion, cut into 1/4 inch dice
-
1/2rutabaga, cut into 1/4 inch dice
-
6 ozshitake mushrooms, stemmed and sliced
-
1 lbyukon gold potatoes, peeled and cut into 1/4 inch dice
-
6 cvegetable stock (substitute chicken stock)
-
2 Tbspparsley, chopped
-
2 Tbspmarjoram, fresh, chopped
-
·salt and freshly ground pepper to taste
How to Make Yukon and Shitake Soup with Pancetta
- Render pancetta in stockpot over medium-low heat for approximately 5-7 minutes until fat is released.
- Add carrots, celery, onion and rutabaga, cover and cook until onion is translucent (about 3 minutes).
- Add mushrooms, potatoes and stock. Simmer for about 12 minutes or until potatoes are fork tender.
- Add parsley add marjoram and season with salt and pepper.
