CREAMY MUSHROOM AND BILTONG SOUP
Prep time: 45 mins INGREDIENTS
3 T olive oil
1 onion, finely chopped 2 garlic cloves
600 g mixed mushrooms 100 g sliced biltong 2 sprig rosemary
6 cups vegetable stock 4 T cream cheese
3 T sour cream
1 cup cream
1. In a stock-pot, heat oil and sauté onion and garlic for 3 minutes. Add mushrooms, biltong and rosemary, stir-fry for about 5 minutes. Add vegetable stock and cook for 30 minutes.
2. Using a ladle, spoon out the mushroom biltong mixture and a little liquid and place into a bowl. Blitz until smooth using a hand blender. Return to the pot and add cream cheese, sour cream and cream, cook on low heat to blend for 5 minutes.
3. Serve soup garnished with biltong and seasoned with freshly ground black pepper.