Ingredients:
500 g oyster mushrooms
50 g butter
1 cup milk
1 mushroom stock cube
1 beef stock cube
1 tablespoon paprika
Salt to taste

Preparation:
Wash and clean the mushrooms. Remove the thick part of the stipe with a knife. Cut the mushrooms into small pieces and boil them in salted water. Heat the milk in another container and add it to the mushroom broth as soon as the mushrooms soften. Meanwhile melt the butter in a frying pan and add the paprika. Stir it and remove the pan from the fire, otherwise it can get burned and become a little bitter. Pour this roux into the soup while stirring well and add the stock cubes and the salt. Remove from the fire after 5 minutes and serve hot with the classic tripe soup side dish of garlic with vinegar and hot paprika! Don’t forget to prepare a slice of bread and a cold beer on the table to mellow the flavour of the hot soup. Cheers!