Elephant Soup Central African-style

Ingredients

 * one-half pound of biltong, or dried or smoked meat like beef jerky (the original recipe mentions elephant meat coated with salt and honey and dried in the sun)
 * six to eight cups of beef broth or beef stock
 * one cup of mirepoix [diced carrots, onions, celery and herbs sautéed in butter] (optional)
 * two onions, finely chopped
 * one cup shelled, roasted peanuts (or one-half cup peanut butter)
 * one cup boiled chana dal (or any lentils or dried peas)
 * one small leek, finely chopped
 * one cup of Wumubu mushrooms (or any kind of mushrooms), (the original recipe says that Wumubu are "a type of black African mushroom")
 * two tablespoons of butter
 * salt, black pepper (to taste)
 * one-half cup cream

Directions

 * 1) Wash the biltong or dried meat in hot water, and cut it into bite-sized pieces.
 * 2) In a large pot or dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for twenty to thirty minutes.
 * 3) Add the mirepoix and beef broth and simmer for two hours.
 * 4) Add the onions, peanuts, and dal (lentils), mushrooms, and leek. Cook until the dal are completely disintegrated.
 * 5) Adjust the seasoning. Add the butter and cream. Serve.