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Ingredients
- 400 g oyster mushrooms
- 350 g onions
- 60 g lard
- 30 g plain wheat flour
- 7 cloves garlic
- 2 sprigs fresh thyme
- 2 stalks fresh flat-leaf parsley
- 4 leaves fresh basil
- 1 pinch hot paprika powder
- 2 tbsp fresh marjoram, finely chopped
- 3 tsp ground caraway
- 1 tsp ground black pepper
- 3 tsp fine table salt
- Kitchen twine
Method
- 1Peel and press the garlic. Finely dice the onions. Cut off the hard ends of the oyster mushrooms and slice the mushrooms into wide strips. Tightly tie the thyme, parsley, and basil into a herb bouquet with kitchen twine.
- 2Heat 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.
- 3Add the herb bouquet to the pot and pour in 750 ml of boiling water. Season with salt and 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.
- 4Season the soup with salt again if needed. It tastes best with a slice of fresh farmhouse bread. Tip: Two tablespoons of fresh marjoram can be replaced by one tablespoon of dried marjoram.
