Porcini Soup

Acquacotta con Funghi

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
Splendid Soups

By James Peterson

Published 2000

  • About

There are many variations of this well-known Tuscan soup, with different vegetables playing major or minor roles. By definition, acquacotta (literally, “cooked water”) is made with water instead of broth. Even though it’s good with water, I use broth if I have any around.

This version is traditionally made with fresh porcini, so if they’re in season (in the fall) and you feel like splurging (porcini are never cheap), this is a wonderful way of savoring them. Otherwise you can