Where has this recipe been all my life? I am a huge mustard fan (with a vast collection of mustards and mustard seeds) so I knew that I'd love this. I used chicken stock in place of vegetable but that is all I changed. It's perfect in texture and flavor. The whole grain mustard comes through without being overpowering. I used garlic Boursin cheese for the "spreadable cheese." I garnished with the chopped scallions and also served this with croutons, too. I have no doubt that the crisp bacon crumbles would be great as well. Thanx for sharing!
I had a lay over at the Schiphol airport. We had lunch and I ordered the mustard soup. Your recipe was very much theirs. It was easy to make. My husband liked it also I loved it Thanks
We had mustard soup in Switzerland that was AMAZING! This however was not so good. It was ok, but not good.