So often what I make for lunch evolves right then and there with ingredients I have on hand and from the garden. Today was one of those days. It’s starting to feel just a tad on the chilly side, the sky is gray and rain for the next week is in the forecast so I’m thinking warm, delicious and hearty soups.
So how does this sound to you? A pancetta, green onion, spring pea and Pioppino mushroom soup.
I can tell you one thing: what we threw together was scrumptious and satisfying. I cooked 3 cups of frozen spring peas and vegetable broth just until tender but still with texture. As that was cooking I sautéed 90 g of pancetta with three very thin, thinly sliced green onions that we found in the remnants of our summer garden. Once the pancetta was crispy and the green onions tender, I threw in 250 g of Pioppino mushrooms and sautéed quickly until the mushrooms began to wilt and create their own broth, yet still remain firm with a lovely chewable texture. I also added just a tiny crumble of peperoncino to give the soup some bite.
Finally, I added the mushroom, pancetta and green onion sauté mixture to the cooked peas and broth and simmered for several minutes.
This soup is a winner and one you’re sure to love. Add to its magnificent flavor that the soup was prepared in just about 20 minutes makes it even better.
Pioppino’s are a wonderful mushroom. They grow wild in the Campania region, at the base of trees. Research has shown that their nutritional value far exceeds the Champignon mushroom. So start giving the Pioppino mushroom a fair shake and add it to all those dishes that call for mushrooms.
Can’t find Pioppini? Try a specialty grocer, or use another of your favorite mushrooms; the soup will still be delicious!
Pioppino mushroom soup with pancetta, spring peas, and green onions
250 g Pioppino mushrooms
3 cups spring peas, frozen or fresh
90 g pancetta, finely cubed
Three green onions, tops only, thinly sliced
1 L vegetable broth
A pinch of peperoncino
Simmer the spring peas in half of the vegetable broth until just tender but still firm and crisp.
In a separate pan sauté the pancetta.
Thinly slice the tops of the green onions.
Add the onions to the pancetta and sauté until tender.
Add the Pioppino mushrooms and sauté quickly until the mushrooms begin to wilt and create their own broth, but still remain firm.
Add the crumbled peperoncino.
Add the mushroom mixture to the broth with peas.
Add the remaining broth and simmer several minutes, then serve.
- 250 g Pioppino mushrooms
- 3 cups spring peas frozen or fresh
- 90 g pancetta finely cubed
- 3 green onions tops only, thinly sliced
- 1 L vegetable broth
- Pinch peperoncino
- Simmer the spring peas in half of the vegetable broth until just tender but still firm and crisp.
- In a separate pan sauté the pancetta.
- Thinly slice the tops of the green onions.
- Add the onions to the pancetta and sauté until tender.
- Add the Pioppino mushrooms and sauté quickly until the mushrooms begin to wilt and create their own broth, but still remain firm.
- Add the crumbled peperoncino.
- Add the mushroom mixture to the broth with peas.
- Add the remaining broth and simmer several minutes, then serve.