Mushroom 'Mageiritsa' Soup

Name: Mushroom 'Mageiritsa' Soup
Total time: 2400 s
Yield: Serves 4-6 servings
Ingredients: 9 oz (250 grams) cremini mushrooms; 9 oz (250 grams) large portobello mushrooms; 9 oz (250 grams) oyster mushrooms; 1 bunch green onions; 1 yellow onion; 2 heads romaine lettuce; 3 eggs; Juice of 1 1/2 lemons; Olive oil; Salt, to taste; Black pepper, to taste; 1 vegetable or chicken bouillon cube; Water

Phoebes @Phoebes

,Ελλάδα

Mushroom 'Mageiritsa' Soup

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Ingredients

30-40 minutes

Serves 4-6 servings

9 oz (250 grams)cremini mushrooms
9 oz (250 grams)large portobello mushrooms
9 oz (250 grams)oyster mushrooms
1 bunchgreen onions
1yellow onion
2 headsromaine lettuce
3eggs
Juice of 1 1/2 lemons
Olive oil
Salt, to taste
Black pepper, to taste
1vegetable or chicken bouillon cube
Water

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Steps

30-40 minutes

1

Finely chop the green onions and yellow onion. Sauté them with olive oil in a large pot.
2

Add the mushrooms, cut into walnut-sized pieces. Sprinkle with a little salt and cook for 3-5 minutes.
3

Add the roughly chopped romaine lettuce. Once the lettuce wilts, add enough water to cover everything.
4

When the soup comes to a boil, reduce the heat to medium-low, add black pepper and the bouillon cube, and simmer for 20-30 minutes.
5

Separate the egg whites from the yolks. Add the lemon juice to the yolks and mix well. Beat the egg whites separately, then combine with the yolk-lemon mixture. While stirring the egg mixture, slowly add a little hot broth from the soup to temper it. Pour the egg mixture into the pot, stir well, and turn off the heat.
I served this with air-fried potatoes cut into cubes.
Top with a little freshly ground black pepper and a drizzle of olive oil. Enjoy!