Wash the mushrooms and dry them on kitchen paper.

Cut them with scissors into pieces, heat the oil in a pan and sauté till they are tender and lightly brown.

Add the onions and sauté for three more minutes.

Add the dill, parsley, water, salt and pepper. When the soup reaches the boil add the rice. 

Cover with the lid and slowly simmer for 20 minutes until the mushrooms and the rice are tender. 

Using a bowl, beat the egg white slightly, add the lemon juice and continuing beating, add a few spoonfuls of the soup. Pour the egg-lemon sauce into the soup stirring vigorously and then take it off the heat.