True Love - - WHAT'S FOR DINNER -

Serves: 4

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.

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