Recipe

Mushroom Soup Mageiritsa Recipe

	Alagrecque / All my dishes 1 year, 4 months ago This is a traditional Greek soup that is served after Easter Mass at midnight. Usually prepared with lamb but this is a vegan version with low fats and full of mediterranean flavours Prep:15m Cook:45m Servings:8	Alagrecque
	mushrooms greek soup mageiritsa

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Ingredients

1 tbs butter

2 tbs olive oil

8 spring onions finely sliced

500 gr. mushrooms, sliced

10 gr. dried mushrooms soaked in tepid water for 10 mins

2 tbs plain flour

1.2 litres vegetable or chicken stock

Salt and freshly ground black pepper

2 tbs freshly chopped anise

1/2 cup raw long-grain white rice

2 eggs (whites separated from yolks)

juice of 2 lemons

Directions

Melt in medium high heat, the butter in a large pan, add the oil, onions, anise and stir for 2 minutes.

Add the dried mushrooms. Stir for 3 minutes until starting to soften, then add the fresh mushrooms, stir in the flour and continue to cook for a further 2 minutes.

Pour over the stock, stirring as it’s added. Bring to a boil then reduce the heat and simmer for 15 mins.

Add the rice and continue cooking until the rice is tender (approx. 15 mins more).

Remove from heat and allow it to cool for 5 minutes.

Meanwhile beat the eggwhites first with a fork or a beater making a frothy mixture.

Then fold in the egg yolks and continue beating while adding the lemon juice.

Take some liquid from the soup and stir it in your mixture.

Add some more and when the mixture has warmed enough, add it in the soup.

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