Friday, March 22, 2013

Easter Recipe of the Week: Avgolemono Soup with Fungi

Mushrooms in the wild or at the co-op:

This classic Greek soup can be made with your own local stock, a local egg, lemon not local, rice not local and locally foraged mushrooms from the woods or the co-op. Typically, the soup does not call for fungi, but the smoky woodsy flavor of fungi creates a nice balance for the lemon.

4 C chicken stock or vegetable (or poach an entire bird and skim off fat.)
2 C water
1t salt
1/4 C long grain white rice
3 local eggs
Juice of 1 or 2 lemons
1 to 1-1/2 C thinly sliced foraged mushrooms - either crimini or oyster but not hen-of-the-woods or portabella.
S&P to taste
4 T chopped green for garnish such as parsley or chive or the green outgrowth from an onion, chopped fine.  
1 T chopped fresh parsley (for garnish)


First, identify a local forager (first generation Eastern Euporeans or Italians are good) or go to the woods and forage for local mushrooms with a guidebook and a friend.

1. In a large saucepan, combine the stock with water and bring to a boil and lower the heat.
2. Bring a large saucepan of salted water to a boil and add rice. Cook the rice for 12 minutes or until tender and drain into colander.
3. Skim off and discard the fat from the broth. 
4. In a soup pot, return the broth to a boil.
5. In a large bowl, whisk the eggs, lemon juice, and pepper.
6. Add a ladle of the hot broth to the egg mixture while mixing. Continue to gradually add broth until fully mixed.
7. Add mushrooms.
8. Return the soup to the medium-low heat and cook, stirring constantly, for 1 to 2 minutes or just until the mixture thickens slightly. Do not let it bubble, even at the edges. Add the rice stir well. Serve with garnish.