Bulgarian Fake Tripe Soup (with oyster mushrooms)
14 ounces oyster mushrooms
6 tbsp. butter, or more as needed
8 ounces milk, 3.5% fat max
1 tbsp. all-purpose flower
1 tbsp. sweet paprika, heaping
1 ½ cup water or chicken or vegetable stock
1 pinch sea salt, to taste
OPTIONAL: Hot sauce (condiment)
6 tbsp. apple cider vinegar
5 medium cloves of garlic
1 tsp. hot pepper flakes
- First, remove stems from oyster mushrooms, wash well under cold water and cut in long stripes.
- Then, sauté mushrooms in 3 tbsp. butter on low heat for 5 minutes, or until soft.
- Next, remove from stove for a bit and slowly add in the milk while constantly stirring. Add in the water as well.
- Bring the soup to a boil and let simmer until mushrooms are fully cooked.
- In a separate small pan, add the remaining butter, flour, and paprika. Cook the mixture, stirring constantly, until the butter begins to brown. Keep stirring as it bubbles to prevent the flour from burning.
- Finally, pour the browned butter thickener into the soup and combine well. Remove from stove top. Season with sea salt to taste. Serve.
- OPTIONAL: In a small bowl combine apple cider vinegar, garlic and hot pepper flakes. Give it a good stir. When serving, sprinkle a tsp. of the condiment onto each bowl.
