Oyster mushroom soup a la tripe soup

1. 

onion 3.5 oz (100 g) • sunflower oil 2 tbsp (30 ml) • goulash pepper 0.25 tsp

Peel an onion, chop finely and fry in oil with a little spice.

2. 

potatoes 10.5 oz (300 g) • carrots 3.5 oz (100 g)

Peel the potatoes, cut into small cubes. Peel the carrot and grate coarsely. Fry both ingredients on the onion for 5 minutes.

3. 

oyster mushroom 1.3 lb (600 g)

Rinse the oyster mushroom.

4. 

ground red paprika 1.5 tsp • salt 1.5 tsp • crushed cumin 0.5 tsp • water 1.25 quart (1200 ml)

Cut it into strips, add to the potatoes with carrot, add paprika, salt and cumin. Stir, pour hot water in and cook for 20 minutes.

5. 

potatoes 2.75 oz (80 g) • garlic 4 cloves • marjoram 2 tsp

For thickening, peel and grate potatoes so that they become mash. Add them together with peeled, mashed garlic to the soup. Reboil and add marjoram. Season with salt to your taste.