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Mushroom soup



  • 1 kilo fresh mushrooms
  • 1 onion, small and finely chopped
  • 2 tablespoons dry white wine
  • 2 bunches spring onions
  • 1 bunch dill
  • 1 egg
  • 1 lemon, juiced
  • Green pepper to taste


Clean and rinse the mushrooms under tap water. Slice them into small pieces and let them drain well. Pour and heat the olive oil in a pot, then add the onion. When the onion slices turn light brown, add the mushrooms and stir for 1-2 minutes. Then gradually pour the wine and 4 cups of water. Cover the pot and simmer for 20 minutes. Add the chopped spring onions and dill. Mix well and continue cooking for 15 minutes with pot covered. Add salt and/or pepper to taste. Whisk the eggs into a “foam” in a glass bowl and then gradually add small quantities of lemon juice and mushroom stock alternatingly. When done, pour the mixture from the bowl into the pot and stir well. Serve the soup warm with pepper to taste and a little fresh dill.

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