It’s finally getting icy in the mornings, and to welcome the South African winter we’re making Mushroom, Biltong & Potato Chowder this weekend. Glorious! #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #SAflavours


Mushroom, Biltong & Potato Chowder



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 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.