Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Cook’s tip
Use any type of mushrooms or greens.
Doctor’s tip
Use just egg whites to reduce cholesterol.
- Prep Time: 15΄
- Cook Time: 30'
Nutrition
- Serving Size: 1 portion
- Calories: 216
- Sugar: 5.25
- Fat: 13.25
- Carbohydrates: 19
- Fiber: 5.3
- Protein: 7.7