Ingredients
45
ml
butter
1
onion
, finely chopped
2
garlic clove(s)
, crushed
500
g
mixed mushrooms
(250 g Portabellini & 250 g Brown mushrooms)
2
potato(es)
, peeled & diced
500
ml
vegetable stock
250
ml
milk
80
ml
biltong powder
salt & freshly ground black pepper
to taste
To serve:
LANCEWOOD® White Cheddar
, grated
30
ml
fresh chives
, chopped
75
g
biltong
, thinly sliced
Method
Heat the butter in a medium sized saucepan. Add the onion and fry over low heat until soft.
Add the garlic, mushrooms and potatoes and fry until golden.
Add the stock, Bovril and milk and bring to a boil.
Simmer over low heat for 15 minutes or until potatoes are soft.
Leave to cool slightly. Use a stick blender and purée until almost smooth but still with a bit of texture.
Add the biltong and season.
To serve:
Top with a sprinkling of cheese, chives and a few slices of biltong.
HINTS & TIPS:
- For a richer creamier soup add 250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce, LANCEWOOD® Sour Cream or LANCEWOOD® Cultured Cream.
