Dry-clean the mushrooms and cut them into evenly sized pieces or, better yet, tear them by hand into even pieces along the grain. (This way they stay juicier during preparation and don’t give off much liquid). Heat lard in a casserole dish with a thick bottom. Roast the mushrooms in it until a pleasant mushroom scent rises. Then add onions and sauté. Add chopped parsley and garlic, salt gently and pour in some soup. Cover and simmer until all the liquid has evaporated. Mix in semolina, mix through and pour in remaining beef broth. As soon as the semolina starts to set, do not stir, just loosen it up with a fork from time to time and let it steam for about 20 minutes.