Mushroom Soup

serves 6-8

Ingredients:

* 500g white mushrooms

* 6 spring onions

* 1 lettuce

* 1 bunch of parsley

* 1 bunch of dill

* 1/2 cup of rice

* 3 lemons

* 2 eggs

* water
* salt

* black pepper

Preparation:

1. Clean the mushrooms with dry paper and cut them in 4 pieces.

2. Finely chop the parsley, dill and spring onions.

3. Chop the lettuce around 1cm thick strips.

4. Put the mushrooms, parsley, dill, spring onions, lettuce, rice and salt& black pepper in a big pan, fill with water and let it boil on high temperature.

5. When the rice is cooked turn off the stew and  take some of the soup's liquid in a bowl and let it cool down a bit.

6. Wisp the eggs with the juice of the lemons.

7. Slowly add the soup's liquid in the egg and lemon sauce while still steering.

8. Finally pure the egg and lemon sauce with the soup's juice in the rest of the soup and steer a bit more.

*Tip:

Don't rush in mixing the egg and lemon with the soup, you don't want the eggs to be cooked fast!

I hope you like this recipe and hopefully until soon.

Yours truly,

Mike & Leda