Buy all ingredients right below the recipe
Ingredients
- 400 g oyster mushrooms
- 350 g red onion
- 60 g lard
- 30 g fine wheat flour
- 7 cloves garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 4 leaves fresh basil
- 1 pinch hot paprika
- 2 tablespoons fresh marjoram
- 1.5 tablespoons sweet paprika
- 3 teaspoons ground caraway
- 1 teaspoon ground black pepper
- 3 teaspoons salt
- kitchen twine
Steps
- 1Peel and crush the garlic. Finely chop the red onion. Cut off the hard end of the oyster mushroom stems, then slice the mushrooms into wider strips. Tie the thyme, parsley, and basil tightly together with kitchen twine into a bouquet.
- 2In a pot, melt the lard over medium heat, add the onion, and sauté until golden brown, stirring occasionally. Add the garlic and mix. Then add the oyster mushrooms and toss to combine. Sprinkle with caraway, sweet and hot paprika, then mix thoroughly. Finally, sprinkle with flour and sauté for another 1 minute.
- 3Add the herb bouquet to the soup, pour in 750 ml of boiling water, season with salt and pepper. Bring to a boil, then reduce the heat to low and cook for 14 minutes. Add the finely chopped marjoram and cook for another 2 minutes. Taste the finished soup and season with more salt if necessary.
- 4The soup pairs excellently with fresh bread. Tip: You can substitute two tablespoons of fresh marjoram with one tablespoon of dried marjoram.
