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Mushroom Soup Mageiritsa Recipe

Ingredients

How to make it

  • 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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The Cook

alagrecque Thessaloniki, GR

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