Appetizers / Soups / Salads

Cream of mustard soup is for Soup.

Cream of mustard soup takes 10 minutes to prepare.

Cream of mustard soup takes 15 minutes to cook.

Cream of mustard soup makes 4 servings.

The ingredients for Cream of mustard soup are:

*Eggs-Wegmans Large Omega-3 -- 1 egg serv-400 mg Omega 3 per egg, 2 serving
*Horizon Organic 1% Milk, 2 cup
*Broth Vegetable Trader Joes Organic, 2 cup
*Butter, pure irish (Kerrygold), 1 tbsp
*Flour, King Arthur Unbleached White Whole Wheat, .15 cup
*Grey Poupon Dijon Mustard, 4 tbsp

Here is how you make Cream of mustard soup:

In a medium saucepan, melt the butter. Add the flour to make a roux and stir together for a few minutes over medium-low heat to cook the flour. Whisk in the broth until smooth, and allow to simmer.In a large bowl, beat the two eggs. Add the mustard and whisk in, then whisk in the milk. Slowly add the hot broth and roux to the milk and egg mixture in a thin stream, whisking the whole while. You must allow the milk and egg mixture to "temper," heating it slowly with the broth, or you will wind up with curdled lumps of scrambled egg. Return to the pot and heat through, without allowing it to come to a boil. Serve each helping over a half cup of lightly cooked green peas.I usually allow people to adjust the seasoning individually.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MATOCIQUALA.

The nutritional information for Cream of mustard soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 142.5

• Total Fat: 6.5 g
• Cholesterol: 107.5 mg
• Sodium: 620.0 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 0.5 g
• Protein: 7.6 g

The dietary needs meet for Cream of mustard soup is Vegetarian