Shitake mushroom and potato soup with pancetta

This was fun to make and you won't believe how tasty and filling it is. The recipe was taken from a CIA book and the only alteration I had to make was to extend the cooking time so that all of the vegetables would be prepared. The sequence of events unfolded like this, give or take a few:









And the recipe:

1 oz pancetta, finely chopped
1 carrot, peeled and cut into 1/3 inch dice
1 stalk celery, peeled and cut into 1/3 inch dice
1/2 onion, cut into 1/3 inch dice
1/2 rutabaga, cut into 1/3 inch dice
6 ounces shitake mushrooms, stemmed and sliced
1 lb yukon gold potatoes, peeled and cut into 1/3 inch dice
6 cups vegetable stock
2 tbsps chopped fresh flat-leaf parsley
2 tbsps chopped fresh marjoram
salt and pepper to taste

Directions:

In a stockpot over low heat, cook the pancetta until all the fat is released. Add the diced carrot, celery, onion and turnip. Cover and cook until the onion is translucent, about 3 minutes (more like 5). Add the mushrooms, potatoes, and stock. Simmer for 10 to 12 minutes, or until the potatoes are tender. Add the parsley and marjoram and season with salt and pepper. Serve hot.