Cooked Water Soup

Serves: 6
Total Calories: 178


1/4 cup olive oil
2 ribs celery, thinly sliced
2 cloves garlic, chopped
1 pound assorted mushrooms, such as button, shiitake and cremini, trimmed and sliced
1 pound fresh plum tomato, peeled and seeded, and chopped or 2 cups canned tomatoes
pinch of crushed red pepper
6 eggs
6 slices Italian or French bread, toasted
4 to 6 tablespoons grated pecorino cheese


1 Pour the oil into a medium pot. Add the celery and garlic. Cook, stirring frequently, over medium heat until softened, about 5 minutes.

2 Add the mushrooms and cook, stirring occasionally, until the mushroom juices evaporate. Add the tomatoes and the crushed red pepper and cook 20 minutes.

3 Add 4 cups water and salt to taste. Bring to a simmer. Cook 20 minutes more.

4 Just before serving, break one of the eggs into a cup. Carefully slip the egg into the hot soup. Repeat with the remaining eggs. Cover and cook over very low heat 3 minutes or until the eggs are done to taste.

5 Place a slice of toast in each serving bowl. Carefully ladle an egg on top and spoon on the hot soup. Sprinkle with the cheese and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 178
Calories from Fat: 107

This Cooked Water Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
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Egg Crepes in Broth
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