Heat the olive oil in a pot and sauté the yellow onion.

Add the mushrooms and cook for a few minutes until they reduce in volume.

Add the green onions and rice, and stir.

Deglaze with the grape brandy.

Add the broth.

Season with salt, pepper, and garlic powder, and simmer for 15 minutes.

Add the lettuce and dill, simmer for another 5 minutes, then remove from heat. In a bowl, whisk together the lemon juice, flour, and egg yolks.

Gradually add some warm broth to the egg-lemon mixture, then pour it into the pot, gently shake to combine, and serve.