Biltong, Mushroom & Cheese Soup

Preparation Time 25 minutes
Cooking Time 20 minutes
Standing/Marinating 20 minutes
Serves 10 portions
125ml butter 400ml milk
200ml beef stock 2 litre boiling water
250g black mushrooms, sliced 250ml coarsely grated mature cheddar cheese
10ml coarsely ground black pepper 200g finely sliced moist biltong (or shredded)
2ml whole nutmeg, grated cream and port, to taste
2ml freshly ground coriander 100g feta or blue cheese, crumbled
250ml cake flour


  1. Melt the butter in a heavy-based saucepan.
  2. Add the mushrooms and allow to cook through, stirring as needed.
  3. Add the stock and butter, along with the spices.
  4. Add the flour and heat, stirring continually until the flour begins to simmer.
  5. Mix the milk and boiling water, and slowly stir into the flour mixture.
  6. Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken.
  7. Remove from the heat and stir in the cheese and half of the biltong.
  8. Do not bring the mixture to boil again. Keep warm until ready to serve.
  9. Stir in a little cream and reheat just before serving.
  10. Ladle the hot soup into deep soup bowls and scatter a little biltong and blue cheese on top. A dash of port can be added to enhance the flavours.
  11. Serve with crusty white bread.