Oyster Mushroom Soup
35 min
Under an hour
Roman Vaněk
Preparation method
Ingredients overview
- 400 g oyster mushrooms
- 350 g peeled onion
- 60 g lard
- 30 g all-purpose flour
- 7 cloves garlic
- 2 sprigs thyme
- 2 stalks flat-leaf parsley
- 4 basil leaves
- pinch of hot paprika
- 2 tablespoons finely chopped marjoram
- 1.5 tablespoons sweet paprika
- 3 teaspoons crushed caraway seeds
- 1 teaspoon pepper
- 3 teaspoons salt
- kitchen twine
Peel and press the garlic. Finely chop the onion. Cut off the tough end of the oyster mushrooms and slice them into wider strips. Tightly tie the thyme, parsley, and basil together with kitchen twine.
In a saucepan over medium heat, melt the lard, add the onion, and sauté until golden brown, stirring occasionally. Add the garlic and mix. Add the oyster mushrooms and mix. Add the caraway, sweet and hot paprika, and mix again. Add the flour and stir for 1 minute.
Add the herb bundle, pour in 750 ml of boiling water, season with salt and pepper, bring to a boil, reduce heat to one-third, and cook for 14 minutes. Add the marjoram and cook for another 2 minutes. Season the finished soup with salt if needed.
Chef's tip
The soup tastes great with fresh bread. Two tablespoons of fresh marjoram can be replaced with one tablespoon of dried marjoram.
Ingredients
Nutritional values
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