Greek Easter soup is always made with meat. This is a vegetarian and healthier way to enjoy greek easter soup.
Why we use brown rice
Choose brown rice! It is better to choose brown rice , as it is richer in fiber, vitamins and nutrients. However, in our dish, mushrooms provide the fiber that is missing from rice. Rice contains about 90% of simple and complex carbohydrates and is free of gluten, the basic protein of cereals. For this reason it can be consumed by people with gluten intolerance, the well-known celiac disease.
What about mushrooms?
Mushrooms are considered an excellent food, as they contain negligible amounts of fat and sugar. But they do have significant amounts of fiber. Mushroom proteins, due to the presence of all the essential amino acids, are of high biological value. As a result they are considered ideal for vegetarians. They are also an ideal choice for those who want to lose weight, as they contain minimal calories (13 calories per 100 grams). Finally, the minimal sodium that we find in them, makes them especially dear to those who are obliged to follow a diet low in salt.
Enjoy this greek easter soup anytime for dinner, with croutons and freshly ground pepper. Ideally make it with homemade vegetable broth.
This delicious vegetarian mushroom soup is a variation of the traditional Greek Easter soup (magiritsa). Perfect and tasty soup, not just for Easter Eve, but all year around for those who want to avoid meat.
1/2 kg button mushrooms
3 tbsp. olive oil
1 onion, finely chopped
3–4 spring onions, finely chopped
30 gr. (3 tbsp.) brown rice quick cook, or rice for risotto
1 large lettuce coarsely chopped
3 tbsp. fresh dill chopped
2 tbsp. mint chopped
1 lt of hot water or vegetable broth
2 eggs at room temperature
Juice of 2 lemons
Salt-freshly ground pepper
Clean mushrooms with a damp cloth and wipe them well with kitchen paper. Cut them into pieces.
In a large saucepan add the olive oil and place it over a medium heat. Sauté onion, spring onions until they softened. Add chopped mushrooms and stir through.Sauté until all their liquids are absorbed.
Add 1 cup of water or broth and bring to boil. Add the rice and let it simmer for 5΄.
Subsequently add the lettuce, season with salt and pepper.Add and the rest of the hot water or vegetable broth.
Cover and simmer for 10΄ -15΄ until vegetables and rice are softened. Finally, add the dill and the mint and boil for another 2′-3′.
In a bowl, whisk the eggs with the lemon juice and mix well with a hand whisk.
Remove the pot from the heat.
Pour a little bit of the hot soup, spoon by spoon, in the bowl with the egg mixture (avgolemono), stirring continuously.
Transfer the pot in heat again, add the egg mixture, mix for a few seconds by shaking the pot circularly in a way that the egg mixture incorporates with the soup.
Serve with some freshly chopped dill and lemon wedges.
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