• (Acqua Cotta)
  • 4 tablepsoons olive oil
  • 2 garlic cloves
  • 1 pound mushrooms, cut into thin slices
  • 1 pound fresh tomatoes, peeled and chopped or 2 to 3 cups drained canned plum tomatoes
  • salt
  • freshly ground pepper
  • 1/2 teaspoon dried marjoram
  • 5 to 6 cups hot water
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 6 slices of Italian bread, toasted


Heat the olive oil in a 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 to taste and the marjoram. Simmer, covered, over low heat for about 15 minutes. Add the water and simmer covered for 15 more minutes. In a soup tureen, beat the eggs with the Parmesan. Pour soup over the mixture, stirring to amalgamate the soup and eggs. Serve hot. spooned over the toasted bread.

4 to 6 servings

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Submitted 6/13/05.
Source: The Regional Italian Kitchen
Submitted By: Joy Bowers
Mushroom and Tomato Soup