yukon and shitake soup with pancetta
(1 RATING)
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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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 ounce 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 ounces shitake mushrooms, stemmed and sliced
- 1 pound yukon gold potatoes, peeled and cut into 1/4 inch dice
- 6 cups vegetable stock (substitute chicken stock)
- 2 tablespoons parsley, chopped
- 2 tablespoons marjoram, fresh, chopped
- - salt and freshly ground pepper to taste
How To Make yukon and shitake soup with pancetta
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Step 1Render pancetta in stockpot over medium-low heat for approximately 5-7 minutes until fat is released.
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Step 2Add carrots, celery, onion and rutabaga, cover and cook until onion is translucent (about 3 minutes).
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Step 3Add mushrooms, potatoes and stock. Simmer for about 12 minutes or until potatoes are fork tender.
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Step 4Add parsley add marjoram and season with salt and pepper.
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