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Mushroom soup (Magiritsa)


Mushroom soup with greens (Magiritsa)

Traditionally Magiritsa is prepared in Greece, but instead of mushrooms, with Lamb offal. Magititsa is the Easter soup, which is eaten on Easter Eve right after church to celebrate the resurrection of Christ and to break the fast which lasted for 40 days. The next day on Easter Sunday nearly every household spin roasts a whole lamb. The Magirtisa version I will show you is a vegetarian version that can be enjoyed throughout the year.


  • 700 grams Mushrooms
  • 10 spring onions
  • 3 cloves garlic
  • 1 lettuce
  • 30 grams dill
  • 1.8-2ltrs boiled water (or veg stock)
  • 100 grams basmati rice
  • 2 eggs
  • 2 lemons
  • salt and white pepper
  • 2 tablespoons extra virgin olive oil 


  1.  Pour the olive oil in a large heave pan and once hot add the spring onions until they soften up
  2. Then add the mushrooms and the garlic and saute for a few minutes
  3. Then add the water followed by salt and white pepper
  4. When it comes to a boil, add the rice
  5. After about 10 minutes, add the lettuce and the dill
  6. Allow the soup to cook for another 10 minutes
  7. In a large bowl mix the eggs with the lemon and really really slowly add drop by drop from the soup in the egg mix
  8. Once you pour a ladle continue with another 3-4 until the egg mix reaches the temperature of the soup.
  9. Pour the egg mix in the soup and remove from the heat. 


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