• Clean the mushrooms, cut off the stems on the hat, cut off the lower end and cut in half lengthways. Halve the hats, cut across into approx. 3 mm thin slices and keep them ready.
• Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Cut the quarters into very small pieces and keep them ready.
• Cut the bacon, the onions and 2 of the garlic cloves into small cubes. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Freeze the leaves deeply. Cut the flawless stems crosswise into approx. 3 mm wide rolls and have 30g ready. Freeze the remaining rolls. Weigh frozen goods and allow to thaw.
• Heat the olive oil moderately in a sufficiently large pan and fry the bacon cubes until they are fragrant. Add onions and garlic and roast until the onions are translucent. Add the celery stalks and sauté. Deglaze with the water and transfer to a saucepan. Bring the mixture to a simmer and dissolve the chicken broth in the broth.
• Add the tomatoes, rosemary and pepper. Simmer gently for 10 minutes with the lid on. Add the mushroom slices, stir in and simmer for another 3 minutes.
• In the meantime, cut the slices off the bread, toast until light brown, top with the pecorino cheese and bake. Cut the green of a small spring onion into thin rolls.
• Season the soup to taste, place it in the serving bowls and place the bread slices in the soup. Sprinkle with the spring onions, serve and enjoy.

Annotation:

• The aquacotta (translated water soup) used to be a simple shepherd's soup, which consisted of water with a little salt and a few herbs. It was eaten with stone-hard bread that was dipped in the soup.