Recipe: Mushroom, Biltong & Potato Chowder

Serves 6 – 8

Ingredients:

• 30ml oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 60g butter
• 30ml cake flour
• 500g button mushrooms, sliced
• 80ml white wine
• 1.25L chicken stock
• 1 potato, cut into cubes
• 3 sprigs thyme
• 375ml milk
• 125ml cream
• 150g ground, fine biltong
• salt and milled black pepper

Method:

1. Heat the oil in a pan and gently fry the onion for 5 minutes.
2. Add the garlic, butter and flour and cook for 2-3 minutes.
3. Stir in the mushrooms and cook for 5 minutes.
4. Increase the heat and add the white wine. Cook for 2-3 minutes.
5. Add the chicken stock, potatoes and thyme. Cook for 10 minutes.
6. Stir in the milk, cream and biltong and season to taste. Simmer for 2 – 3 minutes.