Pending for Easter, many are fasting for Lent. Other have already fasted for quite some time, while others take the decision a few days before the Easter. In any case, I suggest a topical dish, in a variant and fasting version, that is also a hearty choice and an alternative option to the abundance of starchy widely consumed during fasting. It’s a good choice for a vegetarian as well, because mushrooms are an excellent source of vegetable protein, and the flavor of the dish is very interesting as well!
Cut the mushrooms into thin slices, chop the lettuce, green onions and dill. In a saucepan, add 3 tablespoons of olive oil and saute all the vegetables. Once all the liquids are evaporated, and their volume reduced significantly, add about 2 liters of hot water or vegetable stock. Boil at high heat until the water is reduced by half. Salt and pepper at the end, when the soup is thick enough so as to be able control its saltiness. Add the lemon juice.Mushroom Soup with Green Veggies
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INSTRUCTIONS
