yukon and shitake soup with pancetta

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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.

★★★★★ 1 Review
serves 10-12
prep time 10 Min
cook time 20 Min
method Stove Top

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
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How To Make yukon and shitake soup with pancetta

  • 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.

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