Servings
Font
Back
4.9 from 21 votes

Hearty Greek Mushroom Soup

This hearty traditional Greek mushroom soup is packed with greens and flavored with a delicious lemon-tahini sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2
Course: Soup
Cuisine: Mediterranean , Greek

Ingredients

  • 1 tbsp extra virgin olive oil plus more for serving
  • 1 small onion chopped
  • ½ pound (250 g) fresh button mushrooms sliced
  • 1 ½ cup (45 g) romaine lettuce chopped
  • 5 oz (150 g) frozen spinach chopped or 12 oz fresh (350 g)
  • 2 tbsp fresh dill chopped
  • 2 tbsp Tahini
  • 1 ½ tbsp lemon plus more for serving
  • Salt/Pepper

Instructions

    Cup of Yum
  1. In a medium pot heat the olive oil and sauté the onions until translucent, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Add the tahini-lemon mixture gradually to the soup and mix gently until blended well. Heat the soup slightly at low heat-before serving.
  6. 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.