Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  olive oil
  2                     garlice cloves
  1              pound  mushrooms       cut into thin
                        slices*
  1              pound  fresh tomatoes  chopped or
  2               cups  drained canned plum tomatoes    (2 to 3
                        cups)
                        salt and freshly ground pepper
     1/2      teaspoon  dried majoram
  5               cups  hot water       (5 to 6 cups)
  2                     eggs**
     1/2           cup  freshly grated parmensan cheese
  6             slices  italin bread    toasted ***

Preparation:

* ( I used porcini );** (all the soup recipes seem to have eggs) ; ***( I used garlic bread) Heat the olive oil in large saucepan. Cook garlic until browned, then discard garlic. Add mushrooms to the oil and cook over medium heat, stirring constantly, for about 5 minutes. Add tomatoes and mix well. Season with salt and pepper and simmer covered over low heat for 15 minutes. Add the water and simmer covered for 15 or more minutes.In a soup tureen, beat the eggs with the parmesan. Pour the hot soup over the mixture, stirring to amalgamate soup and eggs. Serve hot with toast. The literal translation of acqua cotta is "cooked water", but this tasty soup is anything but that. An ancient peasant soup from Tuscany, it is quickly and easily made. The wild mushrooms used there enhance the soup's flavo

Nutritional Information:

477 Calories (kcal); 54g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium