Mushroom, biltong and potato chowder

Name: Mushroom, biltong and potato chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 - 8 servings
Cuisine: Cooking Method
Ingredients: 30 ml oil; 1 onion chopped; 1 cloves garlic cloves, crushed; 60 g butter; 30 ml flour cake; 500 g button mushrooms sliced; 80 ml wine white; 1.25 l stock chicken; 1 potato cut into cubes; 3 fresh thyme sprigs; 375 ml milk; 125 ml cream; 150 g ground, fine biltong; salt and freshly ground black pepper

6 - 8 servings Prep: 10 mins, Cooking: 30 mins

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By Food24 April 08 2020

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Ingredients (14)

30 ml	oil
1	onion — chopped
1 cloves	garlic — cloves, crushed
60 g	butter
30 ml	flour — cake
500 g	button mushrooms — sliced
80 ml	wine — white
1.25 l	stock — chicken
1	potato — cut into cubes
3	fresh thyme — sprigs
375 ml	milk
125 ml	cream
150 g	ground, fine biltong
	salt and freshly ground black pepper

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Method:

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.

This recipe was published with permission by the The South African Mushroom Association.