Tuscan mushroom soup

Ingredients for 4 servings:

• 250 g porcini mushrooms
• 2 beefsteak tomatoes
• 2 stalk(s) Celery
• 1 tbsp thyme leaves, fresh
• 1 bunch of chives
• 50 g Parmesan, grated
• 8 slices of white bread (small slices)
• 1 onion(s)
• 1 clove(s) garlic
• 1 liter meat broth, hot
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Acquacotta

Clean and slice the mushrooms. Peel and deseed the tomatoes and finely chop the flesh. Dice the celery and onion. Heat 4 tablespoons of olive oil in a saucepan and sauté the onion and celery. Press in the garlic. Pour in the meat broth and stir in the chopped tomatoes. Season with 1/2 tablespoon of thyme, salt, and pepper, and simmer uncovered for 20 minutes. Add the mushroom slices to the soup and cook for another 10 minutes. Finely chop the chives. Toast 8 slices of white bread and divide them among 4 soup bowls. Season the soup to taste and pour over the bread slices. Serve with thyme, chives, and 50g grated Parmesan cheese.