Step 1

Simmer the spring peas in half of the vegetable broth until just tender but still firm and crisp.

Step 2

In a separate pan sauté the pancetta.

Step 3

Thinly slice the tops of the green onions.

Step 4

Add the onions to the pancetta and sauté until tender.

Step 5

Add the Pioppino mushrooms and sauté quickly until the mushrooms begin to wilt and create their own broth, but still remain firm.

Step 6

Add the crumbled peperoncino.

Step 7

Add the mushroom mixture to the broth with peas.

Step 8

Add the remaining broth and simmer several minutes, then serve.