Spicy Oyster Mushroom Soup

Czech oyster mushroom soup served with a slice of rye bread.

This easy and quick oyster mushroom soup is another great mushroom soup from Czech cuisine! It has a pleasant spicy flavor that will warm your body and soul during the cold months.

Course Soup

Cuisine Czech

Keyword Recipe with mushrooms

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 168kcal

Author Petra Kupská

Ingredients

6 cloves garlic
3 medium onions
11 ounces oyster mushroom
2 Tablespoons pork lard (or canola/sunflower oil)
3 teaspoons caraway seeds roughly ground
1 and ½ Tablespoons sweet paprika powder Hungarian style
2 Tablespoons all-purpose flour
4 cups vegetable broth
1 teaspoon ground black pepper
1 Tablespoon dried marjoram
salt to taste

Cups - Metric

Instructions

Peel and finely chop 3 medium onions. Strip 6 cloves garlic of their skins and press them.
Wash and drain 11 ounces oyster mushroom under running water. Remove the stiff ends from the stems. Cut the remaining oyster mushrooms into bite-sized slices.
Heat 2 Tablespoons pork lard in a saucepan over medium-high heat. Add the chopped onion and oyster mushroom bites. Fry for 5 minutes, stirring constantly.
Reduce the heat to one-third. Add 1 and ½ Tablespoons sweet paprika powder, 3 teaspoons caraway seeds, and 2 Tablespoons all-purpose flour. Stir and fry for about half a minute, no longer.
Remove the pot of sautéed vegetables and mushrooms from the heat source. Add about a cup of lukewarm vegetable broth and whisk well to prevent lumping. Add another cup and stir again. Return the soup pot to the heat and add the remaining liquid. Whisk well.
Season with salt and 1 teaspoon ground black pepper. Bring the soup to a boil. Reduce heat to low, cover and simmer for 15 minutes.
Finally, add 1 Tablespoon dried marjoram and cook for another 2-3 minutes. Stir one last time and the oyster mushroom soup is ready to serve!

Notes

The basic recipe makes 4-6 portions.
SERVING: This soup is hearty enough to replace lunch or dinner. Add a slice of fresh rye bread and you have a comfort food that not only tastes great but will keep you full for a long time.
Sprinkle the soup with chopped green parsley for a nicer presentation when serving.
Soups thickened with roux are usually even thicker the next day. Heat your portion in a saucepan on the stove and stir in a tablespoon of water.

Nutrition