Mustard Soup(Serves 6) Recipe

Name: Mustard Soup(Serves 6)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. sweet butter; 2 Tbsp. flour; 2 1/2 c. chicken broth; 1 c. light cream or half and half; 1/2 c. milk; salt and white pepper to taste; 1/2 tsp. onion juice; 2 egg yolks, beaten; 3 Tbsp. light cream or half and half; 3 Tbsp. prepared mustard; paprika (garnish)

Servings: persons

2 Tbsp. sweet butter
2 Tbsp. flour
2 1/2 c. chicken broth
1 c. light cream or half and half
1/2 c. milk
salt and white pepper to taste
1/2 tsp. onion juice
2 egg yolks, beaten
3 Tbsp. light cream or half and half
3 Tbsp. prepared mustard
paprika (garnish)

1
Melt butter and make a roux with flour in a heavy saucepan. Add chicken broth, cream and milk.
2
Add salt and white pepper to taste.
3
Add onion juice.
4
Simmer over low heat 10 minutes until milk is scalded.
5
Do not boil.
6
In separate bowl, beat egg yolks and 3 tablespoons cream until smooth.
7
Slowly add approximately 1 cup of the hot soup mixture to egg mixture, whisking constantly. Pour this liaison into the pan with the rest of the soup, whisking constantly.
8
Reheat.
9
Stir all the time for a smooth consistency. Never boil.
10
Add mustard last, stirring it in.
11
Serve soup in small portions.
12
Sprinkle with paprika.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. sweet butter, 2 Tbsp. flour, 2 1/2 c. chicken broth, 1 c. light cream or half and half, and more.

Yes, Mustard Soup(Serves 6) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard Soup(Serves 6)

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