Does anyone know how to make Mustard Soup?
Cheesy Leek and Mustard Soup INGREDIENTS 1 1/2 pounds leeks, sliced 1 onion, chopped 1 potato, cubed 1 carrot, chopped 1 tablespoon margarine 1 tablespoon olive oil 1 1/4 teaspoons prepared mustard 2 teaspoons cornstarch 1/2 cup water salt and pepper to taste 1 teaspoon white sugar 5 cups water 1 cube vegetable bouillon 1 cup heavy whipping cream 1/8 cup shredded Gruyere cheese 1/4 cup shredded Cheddar cheese DIRECTIONS In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender. Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside. Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half. Using a hand blender or upright blender, puree mixture until frothy but not
