Preparation / Directions:
* ( I used porcini );** (all the soup recipes seem to have eggs) ; ***( I
used garlic bread) Heat the olive oil in large saucepan. Cook garlic until
browned, then discard garlic. Add mushrooms to the oil and cook over medium
heat, stirring constantly, for about 5 minutes. Add tomatoes and mix well.
Season with salt and pepper and simmer covered over low heat for 15
minutes. Add the water and simmer covered for 15 or more minutes.In a soup
tureen, beat the eggs with the parmesan. Pour the hot soup over the
mixture, stirring to amalgamate soup and eggs. Serve hot with toast.
The literal translation of acqua cotta is "cooked water", but this tasty
soup is anything but that. An ancient peasant soup from Tuscany, it is
quickly and easily made. The wild mushrooms used there enhance the soup's
flavo
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