Tahini soup with mushrooms


Particularly popular soup, especially on Good Friday, because it has no oil. So we will need various mushrooms that in addition to the protein they have and will add us an incredible taste. We will enhance our soup with pasta that goes well with the mushroom and so we will have a delicious, and filling soup!


  • 500 g mixed mushrooms
  • 20 g dried porcini soaked in water
  • Or cup of shitakee mushrooms
  • 1 cup barley or melon
  • 1 chopped onion
  • 3 tablespoons chopped garlic
  • ½ ματ .άνηθος ψιλοκομμένος
  • 150 g tahini
  • 2 kg of fresh thyme
  • 1 bay leaf
  • 2 lemons juicy their juice
  • Grate a lemon
  • Salt Pepper


  1. In a saucepan with a little water, wither the mushrooms and the onion and garlic plain… Then add the porcini with their water, thyme, bay leaf and add 1.2 liters of water. Add our barley and let our soup simmer.
  2. In a bowl, beat the tahini with the lemon until it is incorporated and becomes creamy. . With a deep spoon, take water from the soup and pour it into the bowl, stirring constantly (as we do with eggnog). Then pour the tahini porridge into the pot with the mushrooms and stir to incorporate.
  3. Add the dill and lemon zest.

We serve!

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