• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 tablespoons olive oil
  • 3 sprigs oregano
  • 4 cups vegetable broth
  • 4 cups water, divided
  • 1 cup white rice
  • 1 packed cup fresh baby spinach
  • 3 medium lemons
  • 2 egg yolks
  • Black pepper
  • Coarse salt

When sunny days and warm weather feels so far away a little lemon always helps brighten the mood. It’s especially good when paired with FunGuy mushrooms in this glorious hot Greek lemon soup!

Often this soup is made with chicken but, as any FunGuy knows, mushrooms are the perfect swap for a delicious vegetarian version! 

So good, the chicken won’t be missed, and a second bowl is a must!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Cut the mushrooms into quarters. Peel and trim the root ends of the onion and garlic cloves. Dice the onion and mince the garlic. Trim the ends and peel the carrots before chopping them into small pieces. 
  2. Rinse the rice under cold running water and drain. Put the rice into a pot with 2 cups of the water. Place it on the stove over high heat and bring to a boil. Once boiling, cover and reduce the heat to low and allow it to simmer for about 20 minutes or until most of the water has evaporated and the rice is cooked most of the way through. Drain the extra water from the rice and set it aside. 
  3. While the rice cooks, start the soup. 
  4. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté 1 minute. Add the carrot and cook 3-5 minutes or until it has started to lightly brown. Add the mushrooms and cook another 5 minutes. Remove the stems from the oregano, stir in the leaves, and pour in the rest of the water and broth. Bring it all to a boil. Reduce the heat to medium low and allow it to simmer 10 minutes. 
  5. Zest the lemons and set the zest aside. Juice the lemons and set them aside. 
  6. In a medium-sized bowl, whisk the egg yolks together. Pour in the lemon and continue to whisk until combined. Ladle a bit of the broth out of the pot and while still whisking the yolks, add it a little at a time to the yolks to gently heat them up without letting them curdle. Once all of the hot broth has been added and the yolks are hot, pour it back into the pot and stir well to combine.
  7. Add the rice and spinach leaves to the pot and stir well. Let it cook about 5 more minutes or until the rice is cooked through and tender. 
  8. Serve the soup with a pinch of zest on each bowl immediately!

Have a Fun meal!