Oyster Mushroom Soup with Hungarian Spices

Peel and crush the garlic. Finely chop the red onion. Cut off the hard end of the oyster mushroom stems, then slice the mushrooms into wider strips. Tie the thyme, parsley, and basil tightly together with kitchen twine into a bouquet.

In a pot, melt the lard over medium heat, add the onion, and sauté until golden brown, stirring occasionally. Add the garlic and mix. Then add the oyster mushrooms and toss to combine. Sprinkle with caraway, sweet and hot paprika, then mix thoroughly. Finally, sprinkle with flour and sauté for another 1 minute.

Add the herb bouquet to the soup, pour in 750 ml of boiling water, season with salt and pepper. Bring to a boil, then reduce the heat to low and cook for 14 minutes. Add the finely chopped marjoram and cook for another 2 minutes. Taste the finished soup and season with more salt if necessary.