Mushroom Acquacotta.

We’ve adapted the traditional Acquacotta recipe to bring you a vegetarian version that is full of flavour.

The addition of mushrooms is common and you can also add celery if desired.

The soup can be made to different consistencies depending on taste.

Have a listen to Café Italia while you cook or eat.

Vegetarian Mushroom Acquacotta.
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Acquacotta is linked to the legendary story of the stone soup. Find out more and see adaptations to the recipe below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Each serving contains approximately 250kcal and 4g fibre.
Servings Prep Time
6 persons 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 persons 20 minutes
Cook Time
40 minutes
Vegetarian Mushroom Acquacotta.
Print Recipe
Acquacotta is linked to the legendary story of the stone soup. Find out more and see adaptations to the recipe below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Each serving contains approximately 250kcal and 4g fibre.
Servings Prep Time
6 persons 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 persons 20 minutes
Cook Time
40 minutes
Ingredients
Servings: persons
Instructions
  1. Heat 2 tbsp of the olive oil in a large saucepan or wok. Gently fry the finely chopped carrots, chopped onion and crushed garlic for about 10 minutes or until softened. Add the thyme and stir well.
  2. Wash and quarter the mushrooms and fry gently in a separate pan with 1 tbsp olive oil until the mushroom liquid fills the pan. Add to the softened vegetables.
  3. Stir in the tomato passata and cook for 5 minutes. Pour in the stock and simmer for 10 minutes ensuring that the carrot is cooked. Reduce to the desired consistency.
  4. Poach the eggs in another saucepan of simmering water until set or cooked as desired.
  5. Add the parsley to the soup and season as required. If you used 2 or more ordinary stock cubes it may not need salt. Tear up the toasted crusty bread and mix it into the soup.
  6. Serve in bowls with the poached eggs on top.
Recipe Notes

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Modifications

Note that it's more usual to use dried porcini mushrooms. If you do, reduce to 50g and soak for 15 minutes in hot water before adding to the soup at the same stage as the mushrooms are added here.

Celery may be added with the other vegetables at the start - chop it fine.

If you are freezing the soup don't add the toasted crusty bread. Simply complete the bread and egg stage after defrosting and re-heating.

Acquacotta

Acquacotta dates back to ancient history but was a common Tuscan peasant food developed as a way of rendering stale bread edible again.

The name means 'cooked water' in Italian.

This soup is linked to a famous folk tale that has been adapted around the world. 'Legend has it' that a poor (and hungry) traveller arrived at a village with a cooking pot. When the villagers would not share their food he filled the pot with water and a stone. The curious villagers were then convinced into donating just a little to the soup until it was full of ingredients. Acquacotta was born.

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