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vegetarian mageiritsa (Greek Easter soup) is for Soup.

vegetarian mageiritsa (Greek Easter soup) takes several minutes to prepare.

vegetarian mageiritsa (Greek Easter soup) takes several minutes to cook.

vegetarian mageiritsa (Greek Easter soup) makes 3 servings.

The ingredients for vegetarian mageiritsa (Greek Easter soup) are:

* Oyster mushrooms, fresh, 500 grams
* Olive Oil, 2 tbsp
* Onions, raw, 1 cup, chopped
* Dill weed, fresh, 1 cup sprigs
* Parsley, 0.4 cup
* Arborio rice, 0.3 cup
* Egg, fresh, 1 large
* *Lemon Juice, 0.4 cup

Here is how you make vegetarian mageiritsa (Greek Easter soup):

Saute the onions and then add the mushrooms (cut in strips)Add herbs and rice and about 500 ml of stock or water. Boil until the rice is done and then add more water if need to.Note. I found that the soup was a lot tastier by adding 1 or two cloves of crushed garlic when adding the lemon and egg sauce And now the tricky bit.While it is still boiling beat the egg and lemon in a bowl. While beating the mixture, pour slowly liquid from the soup. This will need about two ladles.Pour the liquid into the soup and stir. The soup is ready. Allow 10-15 minutes before servingNumber of Servings: 3Recipe submitted by SparkPeople user ANASTASIA70.

The nutritional information for vegetarian mageiritsa (Greek Easter soup) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 197.5

• Total Fat: 11.5 g
• Cholesterol: 70.1 mg
• Sodium: 35.5 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 3.4 g
• Protein: 8.7 g