Czech Tripe-Style Soup with Oyster Mushrooms
A meatless take on the classic Czech tripe soup, made with oyster mushrooms instead of tripe. Thickened with a light roux and flavoured with sweet paprika, garlic and marjoram, it is served with fresh bread. Ready in under an hour.
Prep: 20 min
Cook: 35 min
Servings: 4
Energy: 127 kcal per serving
Method
01.
First prepare the ingredients. Peel the onions and chop them finely, rinse the oyster mushrooms and cut them into strips. Peel the garlic and crush or finely chop it.
02.
Heat one tablespoon of butter in a pot, add the onions and fry them until golden.
03.
Add the mushrooms, pour in one litre of stock (or water), season with salt and cook until soft, about 20 minutes.
04.
Heat the remaining butter in a frying pan, dust it with flour and, stirring constantly, cook a light roux. Stir in the ground paprika, then, still stirring, pour in the remaining stock (or water) and mix well. Pour into the soup and simmer for at least 15 minutes.
05.
Season with ground pepper and finally stir the garlic and marjoram into the soup.
06.
Serve the soup with fresh bread.
