Mar 4, 2010

Creamy Mustard & Onion Soup

Onion & Mustard Soup

I have a thing for creamy mustard soup. Is that a typically Dutch thing to eat? I don’t even know. Oh, trust me when I say I have no delusions about the nutritional value, but I really can’t help myself when I’m being served a huge bowl of this creamy goodness. It’s so delicious, especially when you dip crusty bread in it.

Now you have to admit that I’ve been really good about not using loads of cream in my recipes or sauces. Yes, I’ve been good! Admit it! Unfortunately this is and will always be one of my weaknesses and now I’ll tempt you with it, too. I’m evil like that.

But get this: I’m also addicted to onion soup. Choices. Choices. Life always boils down to choices. But does it really have to be a choice?

Of course not. Let’s combine the two!

Ingredients:

3 small (or 1 big) onion
2 garlic cloves
1 oz butter (25gr)
3 tbsp flour
3 cups water
1 chicken bouillon cube
2 tbsp coarse mustard
2 tbsp cream
worcestershire sauce
pepper
salt

Optional: white wine vinegar

Directions:

It’s really quite simple. This is the basis: 3 small onions, 2 garlic cloves and 3 tbsp flour.Onion & Mustard Soup

Slice the onion. I usually opt for half-quarts. I’m not a big fan of onion soup with rings—it makes it so clumsy to eat. Also grate or chop the garlic.
Onion & Mustard Soup

Heat the butter and cook the onions until soft, in about 5 minutes. I choose not to let them brown but it’s okay for them to brown a little, if you’re so inclined. Add the garlic and give everything 1 more minute.Onion & Mustard Soup

Add the flour and cook for 2 minutes to neutralize the rawness.Onion & Mustard Soup

Pour in the water, crumble in the chicken bouillon cube and bring it to a boil.Onion & Mustard Soup

Simmer the soup, over low to medium heat, for 15 to 20 minutes. Until the onions are nice and soft.

 

Season with salt, pepper and a tiny splash of worcestershire sauce. I also like to add a little white wine vinegar for a bit of a kick, about a tbsp or so, but this is optional. Stir in the coarse mustard. And let’s not forget to pour in 2 tbsp cream. Look! I have a special 1/8 cup!
Onion & Mustard Soup

I don’t use anymore than 2 tbsp cream. It really is enough, anymore will simply end up in places where I don’t want heavy cream to end up, my butt for instance. Don’t let the soup boil after you’ve added the cream, though.Onion & Mustard Soup

Serve with an indecent amount of warm garlic bread. If this won’t make your taste buds happy, give it up, nothing will!Onion & Mustard Soup

Creamy Mustard & Onion Soup
Ingredients
  • 3 small (or 1 big) onion
    2 garlic cloves
    1 oz butter (25gr)
    3 tbsp flour
    3 cups water
    1 chicken bouillon cube
    2 tbsp coarse mustard
    2 tbsp cream
    worcestershire sauce
    pepper
    salt

    Optional: white wine vinegar
Directions
  1. Slice the onion in half-quarts and chop or grate the garlic. Heat the butter and cook the onions until soft, in about 5 minutes. I choose not to let them brown but it’s okay for them to brown a little, if you’re so inclined. Add the garlic and give everything 1 more minute. Add the flour and cook for 2 minutes to neutralize the rawness.

    Pour in the water, crumble in the chicken bouillon cube and bring it to a boil. Simmer the soup, over low to medium heat, for 15 to 20 minutes. Until the onions are nice and soft. Season with salt, pepper and a tiny splash of worcestershire sauce. I also like to add a little white wine vinegar for a bit of a kick, about a tbsp or so, but this is optional. Stir in the coarse mustard and 2 tbsp cream. Don’t let the soup boil after you’ve added the cream.
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    24 Comments »

    1. 1

      This looks fantastic.

      Memoria on Mar 4, 2010 @ 8:00 am
    2. 2

      Now that’s my kinda soup. Thanks for sharing!

      Maria on Mar 4, 2010 @ 12:32 pm
    3. 3

      Yum! I’ve never seen a recipe for mustard soup, so maybe it’s a Dutch thing? This sure sounds yummy though :) And we’re moving into Autumn now (thank GOODNESS, although today was an early Autumn day, with the heat of summer turning humid & mushy. Yick.) so soups are up next!

      LizzieBee on Mar 4, 2010 @ 1:10 pm
    4. 4

      @LizzieBee:

      I don’t even know if it’s a Dutch dish. It’s basically just a creamy white soup with coarse mustard. Highly addictive. You can order it in almost any restaurant here.

      Kay on Mar 4, 2010 @ 3:08 pm
    5. 5

      how about if we add some mushrooms to it?

      Preeti on Mar 4, 2010 @ 3:27 pm
    6. 6

      @Preeti:

      Mushrooms. Leeks. Knock yourself out… you’re the chef :)

      Kay on Mar 4, 2010 @ 3:30 pm
    7. 7

      I tried it on my first trip to Amsterdam. I have to admit, I gagged at the first taste!! It was mustard and asparagus soup, if I recall correctly. I’ve never seen it on a menu anywhere I went other than the Netherlands!

      Nicole on Mar 4, 2010 @ 5:29 pm
    8. 8

      Only 2 Tbsp of cream! You had me thinking there would be lots and lots. The soup looks great, I have never heard of mustard soup before.

      Hoofer on Mar 4, 2010 @ 6:23 pm
    9. 9

      I LOVE mustard soup – and even the envelopes of soup available in NL had mustard soup. I would eat it almost daily (when living there) with some quinoa. I miss it SO much. This will surely suffice – but if you want to ever do a mail trade, lmk! ;-)

      elizabethk on Mar 4, 2010 @ 9:05 pm
    10. 10

      Hurry weekend, I need to cook and my office just isn’t quite equipped for it!

      Kim on Mar 4, 2010 @ 11:08 pm
    11. 11

      What can I use instead of cream ? How about milk ?

      Nir on Mar 5, 2010 @ 6:32 am
    12. 12

      This looks so good. Never had mustard soup before. Can’t wait to try it.

      Carly on Mar 5, 2010 @ 9:42 am
    13. 13

      @Nir:

      You can leave out the cream if you want. I would probably replace half the broth with milk then, yes.

      Kay on Mar 5, 2010 @ 10:18 am
    14. 14

      @Hoofer:

      No, using a full cup of cream in one dish isn’t my thing. I want it to add flavor to a dish, not be the dish :)

      Kay on Mar 5, 2010 @ 10:19 am
    15. 15

      Maybe it is a Dutch thing, I have never heard of mustard soup. I do love onion soup so maybe I will give this a try.

      Teressa on Mar 5, 2010 @ 5:26 pm
    16. 16

      This looks delicious. That’s what cream is for. To make food taste even better! Mustard in a soup… interesting!
      Magda

      my little expat kitchen on Mar 5, 2010 @ 7:11 pm
    17. 17

      Sounds like a great soup and so easy to prepare. Thanks for the recipe and tasty pics.

      Brad on Mar 5, 2010 @ 7:15 pm
    18. 18

      Kay, is the mustard a primary taste in the finished soup? I have such picky eaters, and if it’s too strong a taste, they won’t like it. Of course, *I* would, but there are very few things I won’t try!

      Anyway, what may be a good substitute for the mustard that would still work well with the rest of the soup, because they love onions! Thanks! :)

      Trish in MO on Mar 6, 2010 @ 3:46 am
    19. 19

      I cooked this soup tonight and it was absolutely fabulous. It was the perfect dinner in front of the fire place watching our favorite TV show. It is simple, tasteful and even the difficult husband of mine who does not eat cooked onions liked it and ate a big bowl.
      I made a little change though. Because I did not have any cream I used yogurt. The taste with yogurt must be the same if I used cream and a bit of vinegar.
      Thank you very much.

      P.S.This is not the first time I cook one of your recipes but it is the first time I decided to tell you about it.

      StellaP on Mar 6, 2010 @ 11:29 pm
    20. 20

      I’ve never had mustard soup before, and my life always seemed pretty good, but now I think I have been seriously missing out.

      Katie on Mar 7, 2010 @ 2:40 am
    21. 21

      I’ve never heard of mustard soup. I’ll have to give it a whirl. Is coarse mustard the same as ground mustard?

      Michelle on Mar 7, 2010 @ 4:02 am
    22. 22

      @Michelle:

      Mustard soup is something you can order in many restaurants here. Coarse mustard is basically any mustard that also contains crushed/whole mustard seeds.

      It can be any mustard you like, I prefer the spicier one with brown seeds but milder white mustard seed also works beautifully.

      Kay on Mar 7, 2010 @ 11:34 am
    23. 23

      Just made it today,  i was a little skeptical at first,  since i hate mustard. But in this soup,  delicious!

      hedi on Sep 10, 2010 @ 6:27 pm
    24. 24

      This sounds like the recipe for the soup I ate at Moeder’s Moista (forgive me if i spelled that incorrectly) and I have been looking for a recipe for it for 13 years now. I cannot wait to try it! It had leek in it though. After making asparagus leek soup with herbed goat cheese, I know to cook the leek a bit
      longer so it softens up some. Crunchy partially cooked leek just isn’t my thing. Thank you for being Dutch and liking mustard onion soup !

      Georgene on Sep 30, 2014 @ 6:08 am

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