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"Hunger is the best sauce in the world."--Cervantes

Mustard Soup Recipe

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This recipe for Mustard Soup is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 tablespoons butter
1 1/3 - 1 1/2 cups flour
12 cups chicken or vegetable stock
6 tablespoons whole-grain mustard
1 1/2 cups cream or milk
3 leeks, sliced thin
Optional: bacon, white wine, chervil (French parsley)
Directions:
Directions:
Melt butter and saute leeks until soft. Add flour, stirring until mixture is thick and lumpy. Slowly add stock, stirring constantly. Add mustard. At this point, I use a kitchen wand to puree the mixture to desired consistency. Add cream or milk. Bring to a simmer. Serve with thick slabs of whole grain bread.
Personal Notes:
Personal Notes:
I add packaged bacon bits (real, never fake), half a bottle of white wine and a handful of chervil. If you can't find chervil (French parsley) regular parsley will do. If the soup is too bland, toss in some chicken or vegetable bouillon.

The above recipe is tripled; it can be cut down for smaller servings. Freezes well.

 

 

 

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