Biltong & Mushroom Soup

 

To serve:

1. Heat the butter in a medium sized saucepan. Add the onion and fry over low heat until soft.

2. Add the garlic, mushrooms and potatoes and fry until golden.

3. Add the stock, Bovril and milk and bring to a boil.

4. Simmer over low heat for 15 minutes or until potatoes are soft.

5. Leave to cool slightly. Use a stick blender and purée until almost smooth but still with a bit of texture.

6. 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.