Sienese-style acquacotta

Clean the mushrooms with a damp cloth (or scrape them lightly with a small knife) and slice them; chop the tomato pulp and thinly slice the garlic cloves. Pour the oil into a pan or, even better, a terracotta pot, add the garlic and let it brown slightly. At this point, add the mushrooms and sauté for 5 minutes. Then, add the tomatoes, pour in 1 liter of water, and season with a little salt and pepper.
Bring to a boil and continue cooking for another 15 minutes. Toast the slices of stale bread on a grill or in the oven. Whisk the eggs in a soup bowl together with 20 g of Parmesan cheese, then pour the acquacotta over them, stirring vigorously.
Place the toasted bread slices in the guests’ soup bowls, sprinkle them with the remaining Parmesan, and cover them with the well-mixed, hot acquacotta.
To enrich this typical Tuscan soup, you can complete it at the end of cooking with slices of boiled sausage.