Thin soup

Grape • ground beef (about 600 grams) • large onion • large egg • Dill • Parsley • little less than 1/2 cup rice (about 90 grams) • olive oil • Salt and pepper • Mint • olive oil (about 80 ml) • Juice of 2 lemons •

dried mushrooms (10 grams) • olive oil (about 60 ml) • white mushrooms, cleaned and quartered (about 350 grams) • leek, finely chopped • green onions, thinly sliced • yellow onion, finely chopped • garlic clove, minced • chicken broth (about 1.2 liters) • romaine lettuce, cleaned and finely chopped • dill • chervil • egg yolks •

eggs • butter (about 40 grams) • heavy cream (about 40 ml) • butter (about 40 grams) • heavy cream (about 40 ml) • olive oil (about 30 ml) • mushrooms, thinly sliced (about 200 grams) • Mavrodaphne wine • dark beef broth (about 200 ml) • truffle oil • sandwich bread • olive oil (about 15 ml) •

beef in very small pieces • chicken pieces • large carrots • large potatoes, diced • medium sweet potato, diced • little parsley, dill, celery • eggs and • lemons for the avgolemono • vegetable bouillon cubes • rice or bulgur (about 100 grams) • water • Salt and pepper to taste

beef bones (or a mix of beef and chicken bones). For this recipe, I used beef osso buco with bone, which is an excellent cut for consommé • onion, halved with the skin on (unpeeled) • whole onion, peeled • bay leaves • whole black peppercorns • whole cloves • salt

lean ground beef (500 grams, preferably lean) • egg whites • chopped celery leaves (about 15 grams) • tomato, finely chopped • leek, green part only, finely chopped and well rinsed (be sure to remove any dirt) • chopped parsley and tarragon leaves • carrot, cut into medium pieces • whole black peppercorns • bay leaves • dried thyme • cold water (about 240 ml) • beef stock •