Aquacotta soup

Ingredients

• 50 g Dried porcini mushrooms
• 950 ml Home made vegetable stock
• 2 tbsp Olive oil
• 2 pcs Celery stalk, finely chopped
• 2 pcs Carrot, peeled and chopped
• 1 pcs Onion, diced
• 2 clove Garlic, chopped
• 470 ml Plum tomatoes, diced
• 4 pcs Egg
• 2 tbsp Parsley, fresh, chopped

Method

1. Heat the olive oil in saucepan over medium-high heat,
2. Add the onions, carrots, celery, and garlic.
3. Cook for 10 minutes or until very tender.
4. In a meantime, soak the mushrooms in hot water, for 10-15 minutes.
5. Drain, reserving the soaking liquid.
6. Add the mushrooms in a saucepan along with soaking water.
7. Cook for 5 minutes.
8. Stir in the tomatoes and cook for 10 minutes.
9. Pour in the stock and simmer for 5 minutes.
10. Poach the eggs in a simmering water for 3-4 minutes.
11. Serve the soup in a bowl, sprinkle with parsley, and top with eggs.
12. Eggs are optional and can be omitted.
13. Serve soup warm.