Hearty Greek Mushroom Soup

Ingredients

• 1 tbsp extra virgin olive oil plus more for serving
• 1 small onion chopped
• 1/2 pound (250 g) fresh button mushrooms sliced
• 1 1/2 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 1/2 tbsp lemon plus more for serving
• Salt/Pepper

Instructions

1. 1

   In a medium pot heat the olive oil and sauté the onions until translucent, about 5 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the tahini-lemon mixture gradually to the soup and mix gently until blended well. Heat the soup slightly at low heat-before serving.

6. 6

   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.