Mushroom, Biltong & Potato Chowder
Mushroom, Biltong & Potato Chowder

How to make Mushroom, Biltong & Potato Chowder

By Supplied Time of article published Jun 25, 2018

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Mushroom, Biltong & Potato Chowder (Serves 6-8)


30ml oil

1 onion, chopped

1 clove garlic, crushed

60g butter

30ml cake flour

500g button mushrooms, sliced

80ml white wine

1.25 litre chicken stock

1 potato, cut into cubes

3 sprigs thyme

375ml milk

125ml cream

150g ground, fine biltong

salt and milled black pepper


Heat the oil in a pan and gently fry the onion for 5 minutes.

Add the garlic, butter and flour and cook for 2-3 minutes.

Stir in the mushrooms and cook for 5 minutes.

Increase the heat and add the white wine. Cook for 2-3 minutes.

Add the chicken stock, potatoes and thyme. Cook for 10 minutes.

Stir in the milk, cream and biltong and season to taste.

Simmer for 2 - 3 minutes.

Recipe from the South African Mushroom Farmer's Association 

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