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Mushroom soup

Course: Soup
Cuisine: Modern Greek


  • 1 kg mushrooms mixed portobello, pleurotus and shitake chopped (they are not going to be processed in the blender, so we cut them in big pieces because we like to “feel” them in the soup)
  • 1 onion chopped
  • 6-7 medium spring onions chopped
  • 1 medium lettuce cut in large pieces by hand
  • 2 handfuls of fresh dill chopped
  • 1 handful of fresh parsley chopped
  • ½ cup of rice
  • ½ cup of extra virgin olive oil
  • 1 sp of dried porcini powder
  • Salt Pepper
  • Boiled water
  • Optional for finishing:
  • Fresh lemon juice
  • 1 sp of whole grain tahini


  • 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.