Egg, Tomato and Mushroom Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Literally meaning ‘cooked water’, this is an ancient recipe from Tuscany consisting of mushrooms cooked with garlic, oil and tomatoes – the resulting mixture is diluted to soup texture and poured into each plate or soup bowl where slices of coarse toasted bread have been laid to absorb excess liquid. The soup is finished off with grated cheese and eggs to make it more nourishing. Don’t be put off by the name: the flavour is delicate, but truly delicious, as ceps are the most flavourful of a