Sauté the green onions and yellow onion in olive oil. Add the mushrooms and continue sautéing.

Season with salt and pepper, add the spices and rice, and stir for a bit longer. Add the broth and simmer for 15 minutes.

Add the lettuce and dill, and continue cooking until the vegetables are tender and the soup thickens.

Beat the egg yolks with the lemon juice. Turn off the heat, add the egg-lemon mixture to the pot, and gently shake the pot to distribute it evenly.

Do not add the egg whites so the soup won't curdle when reheated.