Oyster Mushroom Soup Goulash Style

Peel and press the garlic. Finely dice the onions. Cut off the hard ends of the oyster mushrooms and slice the mushrooms into wide strips. Firmly tie the thyme, parsley, and basil together with kitchen twine to form a herb bouquet.

Heat the lard in a pot over medium heat. Sauté the onions until golden brown, stirring occasionally. Add the garlic and sauté briefly. Add the oyster mushrooms and mix well. Stir in the caraway, sweet paprika, and hot paprika powder. Sprinkle the flour over it and roast for about 1 minute, stirring.

Add the herb bouquet to the pot and pour in 750 ml of boiling water. Salt, pepper, and bring to a boil. Reduce the heat to one-third and let the soup simmer for about 14 minutes. Add the marjoram and cook for another 2 minutes. Remove the herb bouquet before serving.