Greek easter soup – “Magiritsa” with mushrooms
Greek easter soup – “Magiritsa” with mushrooms
Ingredients
Instructions
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Add water in a pot, just enough to cover the bottom of the pot and steam the white onion, for 1 minute. While steaming, season with salt.
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Add the spring onions and steam them for 4 minutes.
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Next, add the mushrooms and continue steaming for 5 minutes.
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Then, add the lettuce, stir well and wait for them to dry.
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Once they are dried well, add 800 grams of hot water, let it boil, lower the heat and simmer with the cover on for 8-10 minutes, until all the ingredients have softened.
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Add the rice and the fennel and gently shake the pot, while stirring slightly. Simmer with the cover on for 10 minutes.
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Once the rice is almost ready, after roughly 10 minutes, turn off the heat.
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Squeeze the lemon juice in the bowl, add the tahini, mustard and mix, until you have a fine cream. Then, add 6 tablespoons of the food’s liquor in the bowl and mix well.
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Add the cream inside the pot and shake well, until the soup thickens.
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Remove the pot from the stove, cover lid and let it 5 minutes to cool down.
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Finally, add the zest of lemon, freshly grated pepper and optionally, chili flakes!
Σημειώσεις
- You can use olive oil!
- Put as much lemon as you want.
magiritsa, oillless, fasted