MUSHROOM SOUP AND BILTONG SOUP, TWO-CHEESE

MY APPROACH TO COOKING/FOOD

Food brings people together; it is much more than just eating. Some of the best memories are made around the table. Food just tastes better when shared with family and friends.

METHOD:

1. To allow the fresh basil leaves to infuse the milk, heat the milk, add the leaves, cover the pot with clingfilm, and leave it for 30 minutes. After thirty minutes, strain the milk.

2. In a little olive oil, brown the chopped onions and mushrooms.

3. In a big pot, melt the butter. To make a roux, add the flour. Incorporate all the spices (coriander and nutmeg) and season with a small amount of salt and pepper.

4. To the roux, add the milk and beef stock.

5. Bring to a boil and stir-fry for two to three minutes. The sauce will become slightly thicker.

6. Take off the heat and stir in the powdered biltong, grated cheddar cheese, and mushrooms. Wait until right before serving to boil again. Put aside.

7. Heat the soup and stir in the cream right before serving.

8. Top the soup with more biltong and crumble in the feta cheese.

9. Accompany the dish with a big bouquet of fresh basil and some crispy farm-style bread.