Mustard soup – how to make the best tasting soup ever!

How to make the best tasting mustard soup, which has amazing flavor.

People who hear the term "mustard soup" will immediately wonder if this may be good. Soup made with mustard?

Well, let me tell you a true story. My brother a sculptor, who lives in the Dutch city of Groningen, took me and my son and the wife of a small restaurant on the side of the country, and ordered the mustard soup. We were not that brave. When he got his soup we were all very curious of course and our clean spoons in his soup to get just a little taste. Well, our preconceived notions and have all vanished immediately ordered mustard soup for ourselves!

If only I could get the recipe was my reaction once I'm back in the States. Certainly I wanted to recreate this soup, did some research and voila, just my recipe was born. The wonderful thing with this soup is that it takes very little time to do, doesn't require a gazillion ingredients and has a lot of flexibility for everything that goes on there (well, of course, as long as we have without exaggeration).

This is what you need:

Water. Start with a small casserole dish, not a gallon and discover you hate!Dijon (or maybe Brown) mustard works better (American yellow mustard would deviate too much from what we tasted). A small vessel will have enough mustard for our today's soup.A shallot or about 1/3 of a Leek (not too), finely chopped or cut. A litre of a finely chopped onion may be added as well (an onion can be fried with Bacon; see below).Salt to taste.A slice of bacon, well done and crushed into small pieces. If this is against your beliefs, skip this step, but I can't vouch for any substitutes, such as beef or chicken).White flour to thicken the soup at the end of cooking (if you are gluten intolerant, with substitute gluten, until they have a slight taste).

After the water is boiling and cooked scallion in there, down low-medium heat and add some salt, then some mustard and Bacon and onion, continue to stir until the soup thickens just a little; don't make it too heavy (easy on flour); only a few slight thickening to soup consistency is more than enough (but no harm done if just a little exaggerated). The amount of mustard to add is totally up to you. I usually start with about 2-3 tablespoons full for a small pot. Add more salt if necessary.

Time involved: it may be 5-10 min, and everyone will rave about it. For larger portions, use more onion, leek, Bacon (or shallots), salt, mustard. Simple enough, eh? Now, it is entirely possible that this small restaurant had some secret, but my imitation nears darn recipe. Remember, the main ingredient is (mustard), so there is no rocket science to get this taste.

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