Greek easter soup – “Magiritsa” with mushrooms
Ingredients
- 400 grams mushrooms (cut in 8 pieces)
- 1 dried white onion (finely chopped)
- 3 spring onions (fienly chopped)
- 700 grams lettuce (cut in chunk pieces)
- 1⁄2 bunch of fennel (or a bunch of dill, finely chopped)
- 50 grams rice (Carolina)
- zest of lemon
- juice of fresh lemon (preferably)
- 30 grams tahini
- 30 grams mild mustard
- salt (preferably)
- pepper (preferably)
- 800 grams hot water
Instructions
- 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.
- Add the spring onions and steam them for 4 minutes.
- Next, add the mushrooms and continue steaming for 5 minutes.
- Then, add the lettuce, stir well and wait for them to dry.
- 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.
- Add the rice and the fennel and gently shake the pot, while stirring slightly. Simmer with the cover on for 10 minutes.
- Once the rice is almost ready, after roughly 10 minutes, turn off the heat.
- 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.
- Add the cream inside the pot and shake well, until the soup thickens.
- Remove the pot from the stove, cover lid and let it 5 minutes to cool down.
- 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