Creamy Mushroom and Biltong Soup

• 1 tbsp olive oil, extra virgin
• 3/4 red / yellow baby pepper finely diced
• 1 small onion finely chopped
• 3/4 tbsp crushed garlic
• 1 punet button mushrooms
• 1 1/2 tsp mixed dried herbs
• 250 ml fresh cream
• 250 ml full cream / whole milk
• 250 ml water
• 1 chicken stock pot / cube
• 1/2 cup biltong (I've used game biltong sliced- you may substitute with fried bacon bits)

1. Heat oil in a pan and add in onion and chopped pepper.
2. SautAS until onion is translucent and pepper is soft then stir in garlic.
3. Add in sliced mushrooms (cut in half then sliced)
4. SautAS until cooked.
5. Season with very little salt (stock will be added later), some freshly ground black pepper and mixed dried herbs.
6. Mix in cream, milk,water and stock and allow to simmer for about 7 - 10 minutes.
7. Before serving mix in biltong / bacon bits.
8. Serve with garlic and chillie roastie or toasted garlic bread

olive oil, pepper, onion, garlic, mushrooms, herbs, fresh cream, full cream, water, chicken, used game

Taken from cookpad.com/us/recipes/358156-creamy-mushroom-and-biltong-soup (may not work)