It’s finally getting icy in the mornings, and to welcome the South African winter we’re making Mushroom, Biltong & Potato Chowder https://bit.ly/2HTAmc8 this weekend. Glorious! #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #SAflavours
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 freshly ground black pepper
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, potato and thyme. Cook for 10 minutes.
6 Stir in the milk, cream and biltong and season to taste. Simmer for 2-3 minutes.