1 1/4 inch thick piece pancetta, chopped finely
1 carrot, diced
1 celery stalk, diced
1/2 onion, diced
1/2 yellow turnip, diced
2 cups sliced shiitake mushrooms
1 pound Yukon Gold potatoes, peeled and diced
6 cups vegetable broth
1 tsp dried marjoram
salt and pepper to taste
Cook the pancetta in a soup pot over low heat, until all the fat is melted and the meat begins to crisp, about 6-8 minutes.
Add the carrot, celery, onion, and turnip. Cover and cook until softened, about 3 minutes.
Add the mushroom, potatoes, and broth. Bring to a simmer and cook until the potatoes are tender, 10-12 minutes.
Add the herbs and season with salt and pepper. Serve in heated bowls.
Notes: Last winter I very much intended to get into making soups and freezing leftovers for quick meals. For various reasons, it didn't happen, so I was more determined this winter. This was my first attempt and I think it came out pretty well.Posted by Jennifer at December 1, 2007 7:43 PM | TrackBack