Oyster Mushroom Soup

Peel and press the garlic. Finely chop the onion. Cut off the tough end of the oyster mushrooms and slice them into wider strips. Tightly tie the thyme, parsley, and basil together with kitchen twine.

In a saucepan over medium heat, melt the lard, add the onion, and sauté until golden brown, stirring occasionally. Add the garlic and mix. Add the oyster mushrooms and mix. Add the caraway, sweet and hot paprika, and mix again. Add the flour and stir for 1 minute.

Add the herb bundle, pour in 750 ml of boiling water, season with salt and pepper, bring to a boil, reduce heat to one-third, and cook for 14 minutes. Add the marjoram and cook for another 2 minutes. Season the finished soup with salt if needed.