Mushroom soup
Mushroom soup is one of the favorite dishes of the fathers here on Mount Athos during fasting periods. Hearty and full of flavor, it perfectly complements the simple yet rich tradition of monastic cuisine.
We drain the mushrooms if they are canned and cut them in half if they are large.
We place the olive oil in a pan and saute the mushrooms until they lose their moisture.
Then, we add the onions, lettuce, spinach and mix.
Just before turning it off, we add the dill, mix well and remove the pot from the heat so that the soup cools down.
We put the tahini in a bowl and slowly add the lemon juice, mixing well.
We pour some of the cold soup stock into the mixture and continue mixing.
When the mixture becomes light in color, we add it to the contents of the pot and mix gently until it is homogeneous.
We can replace the tahini with an egg.
To reheat the mushroom soup, it's best to do so over very low heat to prevent the tahini from separating.
A blender can also be used to blend the tahini-lemon broth mixture.
