Magiritsa with mushrooms

• 700 gr of white mushrooms
• 2 bunches of fresh onions
• 300 gr of spinach
• ½ bunch of dill
• ½ bunch of fennel
• ½ cup of white wine
• 3 tablespoons of olive oil
• 1 lit of water
• Salt and pepper

For the egg-lemon sauce

• 2 yolks
• Juice from 2 lemons

Chop the mushrooms, the onions, the spinach and the herbs.

In a pot sauté the fresh onions in some olive oil until golden-brown.

Add salt, pepper and the wine. When the wine evaporates, add the dill and the fennel. Boil in a low temperature for 15 minutes. Then, add the spinach.

In a blender add the yolk and the lemon juice and 2 spoons of our magiritsa mixture and beat well.

Add the sauce to the magiritsa. Add salt and pepper if needed. Let the soup boil a little bit and then serve.