Pioppino mushroom soup with pancetta, spring peas, and green onions
Pioppini 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!
- 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.
Serving: 2cups | Calories: 844kcal | Carbohydrates: 87g | Protein: 43g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 4635mg | Potassium: 2133mg | Fiber: 25g | Sugar: 38g | Vitamin A: 5815IU | Vitamin C: 186mg | Calcium: 135mg | Iron: 8.6mg