Yukon and Shitake Soup with Pancetta

Name: Yukon and Shitake Soup with Pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10-12
Cuisine: American
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

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By Patrick Johnson
@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 vote5

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
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How to Make Yukon and Shitake Soup with Pancetta

Step-by-Step

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.

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