March 30, 2026

Biltong & Mushroom Soup

Serves:

Cooking Time:

< 30 min

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
15 ml Bovril
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.