This Czech tripe soup doesn't need any meat – made with edible parasol mushrooms it is just as aromatic and ready in half an hour. An onion base, caraway seeds and marjoram give it the classic flavour, while a roux of flour and milk thickens it nicely. A perfect warming soup for autumn days.
Heat the oil and fry the finely chopped onion. Add the mushrooms cut into pieces and pour in a little water. Season with salt, pepper and caraway seeds, pour in the water and add the stock cube.…
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