Finely chop the mushrooms, green onions, regular onion, dill, and parsley. Place the chopped green onions, onion, and mushrooms in one bowl, and the rest of the chopped herbs in another. Heat a kettle of water.

In a large pot, add 1/2 cup (about 120 ml) extra virgin olive oil. Add the green onions, mushrooms, and onion, along with 1 tablespoon salt and 2 tablespoons flour. Season with black pepper to taste. Sauté until softened, stirring to prevent sticking. Once the vegetables have cooked down, add the hot water while stirring, and add the two bouillon cubes (I use beef). Add the dill and parsley.

Keep an eye on the pot and add more boiling water if needed—the soup should stay brothy. After about 40 minutes, add the rice, stir, and let it cook for another 15 minutes. Prepare the egg-lemon mixture: beat the juice of one lemon, 2 tablespoons flour, a little broth from the pot, and 2 small eggs in a blender. Slowly add this mixture to the soup while stirring constantly, then let it come to a gentle boil once more.