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+ servings
Greek Mushroom Soup Without Cream
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Hearty Greek Mushroom Soup

This hearty traditional Greek mushroom soup is packed with greens and flavored with a delicious lemon-tahini sauce.
Course Soup
Cuisine Greek, Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Elena Paravantes

Ingredients

  • 1 tbsp extra virgin olive oil plus more for serving
  • 1 small onion chopped
  • ½ pound (250 g) fresh button mushrooms sliced
  • 1 ½ cup (45 g) romaine lettuce chopped
  • 5 oz (150 g) frozen spinach chopped or 12 oz fresh (350 g)
  • 2 tbsp fresh dill chopped
  • 2 tbsp tahini
  • 1 ½ tbsp lemon plus more for serving
  • Salt/Pepper

Instructions

  • In a medium pot heat the olive oil and sauté the onions until translucent, about 5 minutes.
  • Add the mushrooms and sauté until liquids have evaporated. Add the lettuce and spinach and continue sauteing for 2-3 minutes. Add about 1 ½ cup water, ¼ tsp salt and simmer for 15 minutes.
  • Add the dill and heat for 1 more minute. Remove from heat and set aside. Remove 2 tablespoons of the broth/cooking water and set aside.
  • To make the tahini sauce mix 2 tbsp tahini with 1 ½ tbsp lemon juice mix until it turns white, add 1-2 tbsp of the saved cooking water, and mix well.
  • Add the tahini-lemon mixture gradually to the soup and mix gently until blended well. Heat the soup slightly at low heat-before serving.
  • To serve place soup in in a shallow bowl, squeeze some lemon, add black ground pepper. Add a few homemade croutons on top for some extra crunch.

Notes

Once cool, store in a closed container for up to 3 days. To reheat, place over low heat until warm. Do not bring it to a boil.