Greek Spinach and Lemon Egg-drop Soup


2 cups chopped spinach
3 cups water
2 tsp herbamare
3 green onions, sliced
3 cloves garlic, minced
1/2 tsp oregano
1 cup cooked brown rice
1 cup diced mushrooms
4 Tbsp lemon juice
1/2 tsp beef stock mix
2 eggs

In a pan over medium heat add 1/4 cup of water, onion and garlic. Cook 2 minutes.
Add remaining water, herbamare, spinach, oregano and bring to boil. Reduce to low and using immersion blender puree greens.
Add mushrooms, lemon juice, stock mix and simmer 5 min.
Remove 1/2 cup of soup and wisk in 2 eggs. Remove soup from heat and slowly add egg mixture to soup while wisking.

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