Yukon and Shitake Soup with Pancetta
By
Patrick Johnson
@pwjohnso
1
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 vote5
Ingredients
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1 ozpancetta, finely chopped
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1carrot, peeled and cut into 1/4 inch dice
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1celery stalk, peeled and cut into 1/4 inch dice
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1/2yellow onion, cut into 1/4 inch dice
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1/2rutabaga, cut into 1/4 inch dice
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6 ozshitake mushrooms, stemmed and sliced
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1 lbyukon gold potatoes, peeled and cut into 1/4 inch dice
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6 cvegetable stock (substitute chicken stock)
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2 Tbspparsley, chopped
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2 Tbspmarjoram, fresh, chopped
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·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.