Heat a large pot over medium heat, add the olive oil, the onions and the mushrooms. We sauté them for 5-6 minutes, until they turn brown.
Then add the rest of the ingredients, except for the rice and dill, stir with the rest for 1-2 minutes, cover with boiled water and cook for about 30 minutes (medium heat).
We add the rice and cook for another 15’. A few minutes before putting the soup off the heat, we add the dill, leave the pot with the lid on, turn off the heat and let it “relax”.
I personally add lots of freshly squeezed lemon juice mixed with whole grain tahini, while Michalis adds extra freshly grounded pepper.