Ingredients:
600 g. fresh mushrooms or a big tin of mushrooms
1 bunch of chopped spring onions
2 spoons of chopped dill
1 medium chopped lettuce
Some raw chopped spinach (optional)
Juice of 2 lemons
4 cups of water
4 spoons of tahini
1 cup of oil, salt
Instructions:
Cut the mushrooms in two if they are large, wash them or drain them if we use mushrooms from a tin. Put them in a pan with oil and sauté them well until they get all their water out. Then, add some spinach and lettuce, if we like, as well as the onions and mix them well. Pour the water and some salt and let them boil. Just before they are totally boiled, add the dill. Stir and remove from heat. Put the pan aside to cool. Put the tahini in a bowl. Pour slowly the lemon juice into the bowl with the tahini and whisk or use the blender. Continue whipping and add some of the soup’s broth. When the tahini gets white, put it into the pan. Stir well and serve. If you want to reheat the soup, do that over low heat as the tahini may fall apart. Alternatively, you can use an egg instead of the tahini.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
