Mushroom Magiritsa with Avgolemono

Name: Mushroom Magiritsa with Avgolemono
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 0.35 oz dried mushrooms (10 grams); 1/4 cup olive oil (about 60 ml); 12 oz white mushrooms, cleaned and quartered (about 350 grams); 1 leek, finely chopped; 1 bunch green onions, thinly sliced; 1 yellow onion, finely chopped; 1 garlic clove, minced; 5 cups chicken broth (about 1.2 liters); 1 head romaine lettuce, cleaned and finely chopped; 1/2 bunch dill; 1/2 bunch chervil; 3 egg yolks; 1 container plain yogurt; 2 tablespoons cornstarch; 2 lemons, juice and zest; Salt and pepper

Iliana Chl @cook_21367071

Recipe by Giannis Loukakos. We loved it, even though our family was never a fan of the traditional version, or even the idea of it. But we really enjoyed this one and I wanted to share it!

Iliana Chl @cook_21367071

Recipe by Giannis Loukakos. We loved it, even though our family was never a fan of the traditional version, or even the idea of it. But we really enjoyed this one and I wanted to share it!

Saved

Ingredients

40 minutes

Serves 4 servings

0.35 ozdried mushrooms (10 grams)
1/4 cupolive oil (about 60 ml)
12 ozwhite mushrooms, cleaned and quartered (about 350 grams)
1leek, finely chopped
1 bunchgreen onions, thinly sliced
1yellow onion, finely chopped
1garlic clove, minced
5 cupschicken broth (about 1.2 liters)
1 headromaine lettuce, cleaned and finely chopped
1/2 bunchdill
1/2 bunchchervil
For the avgolemono:
3egg yolks
1 containerplain yogurt
2 tablespoonscornstarch
2lemons, juice and zest
Salt and pepper

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Steps

40 minutes

1

Pour the chicken broth and dried mushrooms into a pot. Heat until it comes to a boil, then set aside so the mushrooms can release all their flavor.
2

Heat the pot, add half the olive oil and a pinch of salt, and sauté the white mushrooms until they are deeply browned.
3

Add the onions and leek, and continue sautéing over medium heat for about 5 minutes. Add the garlic and cook until fragrant.
4

Strain the chicken broth into the pot and bring to a boil. Finely chop the rehydrated mushrooms and add them to the soup. Once the soup boils, reduce to medium heat.
5

In a bowl, mix the lemon juice with the cornstarch. Increase the heat and add this mixture to the pot to help thicken the soup.
6

In another bowl, whisk the egg yolks with the yogurt. Gradually add a little hot soup broth, whisking constantly to temper the eggs. Then pour this mixture into the soup and cook over low heat until it thickens. Finally, add the dill, romaine lettuce, chervil, and season with salt and pepper as needed.
7

When adding the avgolemono (egg-lemon mixture), be careful not to let the soup boil, as it may curdle. If the soup cools, you can reheat it gently without boiling before serving.