Thank You Note
Greek easter soup – “Magiritsa” with mushrooms
Preparation time: 10 min
Cooking time: 40 min
Ωρα ξεκούρασης: 10 min
Total time:: 1 hr
(cut in 8 pieces)
dried white onion
(cut in chunk pieces)
bunch of fennel
(or a bunch of dill, finely chopped)
zest of lemon
juice of fresh lemon
grams mild mustard
grams hot water
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!
You can use olive oil!
Put as much lemon as you want.
magiritsa, oillless, fasted
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