Mushroom Mageiritsa

Finely chop the mushrooms, spring onions, fennel, dill and spinach.

Pour the olive oil into a saucepan and heat over a medium heat. Once hot, sauté the spring onions until softened.

Add the rice and sauté for 5 minutes, stirring continuously. If necessary, add a little more oil.

Add the mushrooms and sauté for a further 5 minutes. Deglaze with the white wine and season with salt and pepper. Once the liquid has evaporated, add the water, dill and fennel, and simmer over a low heat for about 20 minutes.

Add the spinach and, if needed, a little hot water. Allow to simmer for a further 5 minutes. In a bowl, whisk together the egg yolks, lemon juice and cornflour.

Gradually add spoonfuls of the soup broth to the avgolemono mixture, whisking continuously to prevent curdling. Then pour the mixture back into the soup.

Check the seasoning and allow the soup to come briefly to the boil once more.

The Visit Greece team wishes you a Happy Easter!