Vegan Mushroom Soup - Greek Easter Mageiritsa

This traditional soup is eaten after the midnight Easter church service to break the 40-day fast from animal products. It’s usually made with the internal organs from the lamb that is to be roasted on Easter Sunday….needless, to say, we prefer mushrooms instead!

Ingredients to make mushroom Mageiritsa soup

1/2 cup Philippos Hellenic Goods Organic Extra Virgin Olive Oil

1 onion, finely chopped

6 scallions, finely chopped

4 cups white mushrooms, sliced

2 cups portobello mushrooms, sliced

2 cups shiitake mushrooms, sliced

2 cups oyster mushrooms, sliced

Salt, pepper

1/2 cup arborio rice

1 head of romaine lettuce, sliced into thin ribbons

1 bunch of dill, finely chopped

1 tsp Sparoza Handcrafted Cooking Blend with Herbs and Lemon Zest

6-7 cups water

INGREDIENTS FOR THE VEGAN AVGOLÉMONO

3 tbsp tahini

the juice from 2 lemons

Prepare the mushroom vegan mageiritsa soup

Heat the olive oil in a deep pot and saute the onion and scallions on low heat for 8 minutes.

Add the mushrooms and saute on high heat for another 8 minutes.

Add salt, pepper, the rice and stir for one minute.

Add the lettuce, dill and chervil or fennel leaves. Stir for 2 minutes and add the water.

Cook for 20-25 minutes, until the rice softens. If necessary, add more water, because it has to be a liquid soup.

Prepare the vegan avgolemono sauce by placing the tahini and lemon juice in a medium-sized bowl and mixing well with a whisk. Start adding spoonfuls of the hot mageiritsa soup gradually until the tahini mixture reaches the same temperature as the soup and is well-blended. Then pour the mixture back into the soup pot, stir well and remove the pot from the heat.

Wait 10-15 minutes before you serve the mageiritsa. Now you can enjoy the most traditional Greek Easter dish guilt-free!

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Buy the ingredients to make the mushroom vegan mageiritsa soup