GREEK EASTER MUSHROOM SOUP

                                        GREEK EASTER MUSHROOM SOUP

 

 

Olive oil

1 onion, peeled and chopped

8 spring onion, trimmed and finely sliced

6-7 lettuce leaves finely chopped

250 g portobello mushrooms sliced

500 g oyster mushrooms finely sliced

Salt and pepper to taste

1/3 cup wine

1/3 cup rice

5 cups hot water

1 pinch of nutmeg

2 tbsp tahini

Juice of 1 ½ lemons

 

In a large pot, over medium heat, add the onions in olive oil until transparent.  Add the mushrooms, the spring onions and salt and pepper to taste.  Stir until the mushrooms release their water,,  Sauté until the water evaporate.and the mushrooms are tender. Pour in the wine, the rice, lettuce and the water and stir.  Next add the nutmeg, tahini and the lemon juice and simmer for 20-23 minutes and serve.