This is a veganized version of the traditional Greek Easter soup “Magiritsa” which is originally made with lamb intestines and is eaten after midnight or early morning on Sunday Easter. We named it Manitaritsa from the word “manitari” which means mushroom in Greek. So you can call it mushroomitsa if you prefer
I used pleurotus mushrooms instead of intestines (I never had intestines – even prevegan – and I don’t understand how other people do) and I added one potato sliced in small cubes which normally is not used in order to make the soup more filling.
500 gr plevrotus mushrooms thinly sliced
5 spring onions thinly sliced
1 lettuce, cut
5 TS carolina rice
1 medium potato cut in small cubes
salt and pepper to taste
juice from 2 lemons
5 cups vegetable broth
1/4 cup of olive oil
over medium heat saute the onions and mushrooms in the oil. Add the lettuce and stir for 5 minutes to warm through. Add the vegetable broth, potato and rice, bring to boil, lower the heat and simmer for about 30-45 minutes. Add more water if needed. Add the lemon juice and salt and pepper to taste. Serve warm! Happy Easter!