250g mushrooms, sliced
200g thinly sliced biltong
2x 50g packets mushroom soup powder
4 cups milk
2 cups water
1 cup cream (optional)
Extra biltong for serving (optional)
On a medium heat fry the mushrooms in a large non stick pot until golden. If using a regular pot add a bit of butter to keep the mushroom from sticking. Remove the mushrooms and set aside. Add the soup powder to the pot, mix in small amounts of milk until a paste forms. Add the remaining milk and water and whisk until well combined and all the powder has dissolved. Place on a medium heat, add the biltong and allow to simmer. Add the cream (if using) and allow to simmer for 5 minutes or until the soup thickens. You can add more water or milk if the soup is too thick. Serve the soup topped with the mushrooms and extra biltong.
