Mustardsoup Recipes

MUSTARD SOUP

A simple recipe i got from an old school friend. Serve with fresh bread spread with butter and maybe some ham.

Provided by Iceland

Categories Austrian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Mustard Soup image

Steps:

In a hot pan glace onion and garlic in the oil until golden.
Add soup and bring to boil.
Add cream and mustard for taste.

Nutrition Facts : Calories 31.5, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 2.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 0.3

Ingredients

1/2 onion, chopped
1 garlic clove, chopped
1 teaspoon oil
4 cups soup (stock)
4 teaspoons cream
mustard

MUSTERDSOEP (DUTCH MUSTARD-APPLE SOUP)

Make and share this Musterdsoep (Dutch Mustard-Apple Soup) recipe from Food.com.

Provided by Cluich

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Musterdsoep (Dutch Mustard-Apple Soup) image

Steps:

Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp and evenly browned (about 10 minutes or so). Pour off the fat and drain the bacon on a paper towel-lined plate.
Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture thickens and becomes light golden-brown (about five minutes). Gradually whisk the chicken broth into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth (about 10 minutes). Reduce the heat to low.
Beat the egg yolks and the heavy cream together until blended. Slowly whisk 1/4 of the hot soup mixture into the cream mixture and then return the entire mixture to the soup pot. Whisk in the mustard, then stir in the apple and bacon. Serve immediately.

Nutrition Facts : Calories 440.3, Fat 39.9, SaturatedFat 19.2, Cholesterol 158.3, Sodium 882.7, Carbohydrate 10.6, Fiber 0.7, Sugar 3, Protein 10.1

Ingredients

1/2 lb bacon, diced
3 tablespoons butter
1/3 cup flour
1 quart chicken broth
2 egg yolks
1 cup heavy cream
1/2 cup coarse grain mustard
1 granny smith apple, peeled, cored, and diced

MUSTARD CABBAGE SOUP

My mom used to make this for us when we were growing up, with all kinds of variations. My daughter loves mustard cabbage because of it.

Provided by Joanne

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Mustard Cabbage Soup image

Steps:

Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.
Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.

Nutrition Facts : Calories 334.5 calories, Carbohydrate 43.4 g, Cholesterol 27.6 mg, Fat 10.2 g, Fiber 2.8 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 2016.3 mg, Sugar 3.1 g

Ingredients

1 tablespoon vegetable oil
½ pound boneless chicken breasts, thinly sliced
¼ cup chopped onion
1 tablespoon grated ginger
2 cloves garlic, minced
8 cups chicken broth, or more to taste
12 frozen pot stickers
6 cups chopped mustard cabbage (mustard leaves)
2 (3 ounce) packages ramen noodles (without flavor packet)
1 teaspoon soy sauce, or to taste
salt and ground black pepper to taste

POTATO CHOWDER SOUP I

This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.

Provided by Thea

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Potato Chowder Soup I image

Steps:

Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 34.4 g, Cholesterol 57.2 mg, Fat 19.7 g, Fiber 3.1 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 900.8 mg, Sugar 7.2 g

Ingredients

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
¼ cup butter
2 cups milk
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese

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