A light summer treat: Tripe soup made with oyster mushrooms

Summer relaxation in the garden or at home is definitely worth it. Enjoying this kind of peace and quiet—perhaps by the pool—is certainly worth it. And when you add a light specialty dish to the mix, it’s a no-brainer. Tripe soup made with oyster mushrooms, for example, is an excellent choice. It’s not at all difficult to make. You can whip it up very quickly and easily. In the following paragraphs, we’ll describe exactly which ingredients we used and how we proceeded step by step. You’ll have no trouble making this soup yourself.

High-quality oyster mushrooms as the base

Of course. But we needed more ingredients. Let’s take a closer look at them. To make the oyster mushroom soup, we prepared:

– 2 medium bunches of oyster mushrooms,

– 2 medium onions,

– 2 tablespoons of oil,

– 2 tablespoons of dried marjoram,

– 2 tablespoons of ground dried paprika,

– 2 tablespoons of flour,

– a pinch of ground chili,

– salt,

– 1 liter of vegetable broth,

– 2 cloves of garlic.

Photo: Radek Stepan

A Simple Step-by-step guide

First, we diced the onions into small cubes. We sautéed them in oil until golden brown. Then we cut the oyster mushrooms into smaller pieces. We trimmed off the tough base of the mushrooms. We added the mushrooms to the onions and sprinkled them with marjoram. Then we sautéed the mixture over high heat and added a little water. We let the mixture simmer for 10 minutes. In the meantime, we prepared the broth. After 10 minutes, we added the paprika and chili to the oyster mushrooms. We let it simmer for another 2 minutes. Then we poured the broth over the oyster mushrooms and stirred thoroughly. Next came the garlic. We then mixed 2 heaping tablespoons of flour with water in a mug to thicken the soup. We used gluten-free corn flour. The soup thickened beautifully. We cooked it for about another 15 minutes.

Tip: How to grow oyster mushrooms? Nothing special.

With bread, or on its own

We served the soup on its own. It’s thick enough and full of delicious, healthy oyster mushrooms. But it can also be served with bread as a complete meal.

Sources: Author, original recipe

Photo and photogallery: Radek Stepan