How to make Mushroom, Biltong & Potato Chowder
1 onion, chopped
1 clove garlic, crushed
30ml cake flour
500g button mushrooms, sliced
80ml white wine
1.25 litre chicken stock
1 potato, cut into cubes
3 sprigs thyme
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