ACQUACOTTA

400 g fresh ceps
8 slices stale bread, with the crusts removed
2 cloves garlic
200 g ripe or canned tomatoes
1 stock cube
3 eggs
salt, pepper, oil, Parmesan cheese

The name means “cooked water” and is a very typical Tuscan dish with many variation depending on the different areas.
Clean and trim the mushrooms and cut in thick strips. Brown lightly the bread in the oven then place two slices at the bottom of each soup plate.
Saute’ the mushrooms with the garlic for appx 10 minutes then add the tomatoes passed through a sieve or a food mill, the stock cube, salt and pepper. Pour a quarter of a litre of boiling water, stir well and simmer for 30-40 minutes.
Break the eggs in a bowl, add the cheese and beat lightly with a fork. Add the boiling stock, a ladleful at a time, stirring continuously.
Pour 2 ladlefuls of soup onto the slices of toasted bread in the individual bowl.