Heat a large pot over medium-high heat. Add olive oil, onions, leek and green onions and sauté for about 10 minutes or until the onions are soft. Add mushrooms and sauté for about 5 minutes. Keep the heat on medium -high as the mushrooms cook to evaporate the liquid quickly.
Turn the heat to medium-low and add the garlic powder, vegetable bouillons cubes and dried thyme. Stir and let cook for about 5 minutes and then add lettuce and dill. Season with pepper and simmer for 20 to 25 minutes until the vegetables are soft and half of liquid is evaporated. Taste and adjust seasonings if necessary.
In a bowl, whisk the eggs, salt, pepper and lemon juice until completely combined.
Add a ladleful of the hot liquid from the pot to the bowl with the egg lemon sauce and continue whisking. Add more ladleful’s of liquid (3-5) while continuously whisking. You must add almost all the liquid remaining in the pot.
Remove pot from heat and add the egg lemon sauce to the pot and stir thoroughly.
Transfer to serving plates, add some dill, drizzle with a little olive oil and serve with lemon wedges.
