Name: Porcini Soup (Acquacotta con Funghi)
Yield: Makes 6 Servings
Cuisine: Italy
Ingredients: 2 garlic cloves, finely chopped; ¼ pound prosciutto, preferably di parma, cut into ¼-inch cubes; ½ teaspoon fresh or dried thyme or marjoram leaves; ¼ cup olive oil; 6 1-inch-thick slices of crusty bread from a wide loaf, toasted; salt and pepper; 1 pound fresh porcini, portobellos, chanterelles, or other wild mushrooms or ¼ pound good-quality dried porcini; ½ cup finely grated Parmesan cheese; 4 eggs; 1 quart chicken, beef, or vegetable broth; 2 tomatoes, peeled, seeded, and chopped, or 1 cup canned, seeded, and drained

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