4 tbsp. olive oil (only)
24 oz. fresh mushrooms (sliced)
6 cloves garlic, crushed
4 c. beef broth
1 can (28 oz.) crushed tomatoes
2 finely chopped tuscan peppers
1 tsp. marjoram leaves, crushed
1 tsp. oregano leaves, crushed
2 eggs, lightly beaten
1/2 c. Romano grated cheese

In a large saucepot heat olive oil until hot. Add mushrooms and garlic. Saute for 5 minutes until mushrooms are limp. Stir in beef broth, tomatoes, tuscan peppers, marjoram and oregano. Bring to a boil. Reduce heat and simmer covered for about 25 minutes.

Remove from heat. Combine eggs and Romano cheese. Using a wire whisk, quickly stir into soup. Serve with Italian bread (any kind). Makes approximately 2 to 2 1/2 quarts.