Hearty Greek Mushroom Soup
User Reviews
4.9
14 reviews
Excellent
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2
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Course
Soup
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Cuisine
Mediterranean, Greek
Hearty Greek Mushroom Soup
Report
This hearty traditional Greek mushroom soup is packed with greens and flavored with a delicious lemon-tahini sauce.
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Ingredients
- 1 tbsp extra virgin olive oil plus more for serving
- 1 onion small, chopped
- ½ pound (250 g) button mushrooms fresh, sliced
- 1 ½ cup (45 g) romaine lettuce chopped
- 5 oz (150 g) spinach frozen chopped or 12 oz fresh (350 g
- 2 tbsp dill fresh, chopped
- 2 tbsp tahini
- 1 ½ tbsp lemon plus more for serving
- salt
- black pepper
Instructions
- In a medium pot heat the olive oil and sauté the onions until translucent, about 5 minutes.
- Add the mushrooms and sauté until liquids have evaporated. Add the lettuce and spinach and continue sauteing for 2-3 minutes. Add about 1 ½ cup water, ¼ tsp salt and simmer for 15 minutes.
- Add the dill and heat for 1 more minute. Remove from heat and set aside. Remove 2 tablespoons of the broth/cooking water and set aside.
- To make the tahini sauce mix 2 tbsp tahini with 1 ½ tbsp lemon juice mix until it turns white, add 1-2 tbsp of the saved cooking water, and mix well.
- Add the tahini-lemon mixture gradually to the soup and mix gently until blended well. Heat the soup slightly at low heat-before serving.
- To serve place soup in in a shallow bowl, squeeze some lemon, add black ground pepper. Add a few homemade croutons on top for some extra crunch.
Notes
- Once cool, store in a closed container for up to 3 days. To reheat, place over low heat until warm. Do not bring it to a boil.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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