In this traditional Czech soup, oyster mushrooms cut into strips replace the tripe beautifully.
1 tbs olive oil
1 large onion
3 cloves garlic (divided), crushed
250g oyster mushrooms, cut into thin strips
1 tbs sweet paprika
1 tsp hot paprika (optional)
1 tsp caraway
1 tsp marjoram (if you can find Czech marjoram, even better)
1 tbs flour (gluten free works too)
750ml vegetable stock
2 medium potatoes, cut into 1cm dice
In a soup pot heat the oil and saute the onion till softened.
Add 2 cloves of crushed garlic, caraway, marjoram and the paprika. Saute for 30 seconds before adding the mushrooms.
Cook the mushrooms till they are reduced in volume by half.
Add the flour and stir into the mushroom mixture.
Next add the potato and stock, bring to a boil, reduce the heat and cook for 20 minutes or till the potatoes are cooked through.
Before serving add the remaining crushed clove of garlic, season with salt and pepper.
Serves 3 (or 2 generously)