6 servings
Preparation: 10 minutes - Cooking: 35 minutes

700 gr. mushroom variety(white, pleurotus, portobello)
10 fresh onions chopped
1/4 cup olive oil
1/4 cup soup rice
5 lettuce leaves (as fresh as possible)
200 gr. endive leaves
1/4 cup fresh dill
2 eggs (separate the whites from the yolks)
juice of 1 1/2 lemon
salt, pepper

Clean the mushrooms or wipe thoroughly with a damp cloth. Cut the large ones into pieces. Wash the endive and lettuce leaves and cut them into chunks.

In a large saucepan, heat the olive oil and add the fresh onions. Saute lightly and add the rice. Stir and add the mushrooms. Increase heat and let it cook until most liquid has been absorbed.

Add the leaves of lettuce and endive. Stir until the herbs begin to cook. Add 2-3 cups of water, season with salt and pepper and let the soup simmer for about 20 minutes.

We prepare the egg-lemon sauce (Augolemono). In the blender we beat the egg whites with a pinch of salt until we have a fluffy cream. Then we add slowly one by one the yolks, the lemon juice and 2-3 cups of the soup. We pour the egg-lemon sauce into the soup, stir and bring to boil for 1-2 minutes.

We serve the soup warm.

Note: You can prepare the soup ahead and to add the egg-lemon sauce just before serving.