Stewige Sampioensop (Hearty Mushroom Soup)
Stewige Sampioensop
The earthy mushrooms softening into a creamy base while the curry powder added that warm, familiar glow only Saffas recognise instantly. It was the sort of soup that filled the whole moment, not just the bowl, and made everyone settle in a little closer as the first spoonful released its gentle spice.
There's a small, instant ceremony when the Rajah tin comes down from the shelf: the lid lifts and the room fills with warm yellow turmeric, the earthy sweetness of coriander, the smoky whisper of cumin and the faint, bittersweet sting of fenugreek. That scent means supper is being planned. In my childhood the same jar lived through weeknight mince curries and festive Cape Malay pots alike; its sticky, worn label and the occasional clump of spice pressed flat by a spoon carry the quiet history of a hundred meals and the small, steady comfort of family cooking.
Ingredients
- 300 g mushrooms, sliced
- 75 g butter
- 0.5 tsp Rajah curry powder
- 4 tbsp plain flour
- 1 chicken stock cube dissolved in 500 ml boiling water
- 350 ml milk
- 0.5 tsp salt and black pepper to taste
- Lemon juice to taste
- Handful of chopped parsley to garnish
Method
- Melt the butter in a pan, add the curry powder and sliced mushrooms and simmer until mushrooms are soft.
- Sprinkle in the flour and stir to coat; cook briefly.
- Pour in the dissolved stock and stir, then add the milk.
- Simmer gently until the soup thickens. Purée if you prefer a smooth texture.
- Season with salt, pepper and a little lemon juice to brighten the flavours.
- Serve with chopped parsley and freshly baked bread.