This is inspired by a soup that was on the seasonal menu at Say Cheese in 1994. A great way to showcase the versatility of mustard!
In a medium-size saucepan, cook the onions on low heat in butter with thyme, and season with salt and pepper.
Once onions are soft and translucent, add the mushrooms and cook for about 5 minutes until they are soft,
Stir in the flour and cook for 3 to 4 minutes, stirring constantly.
Add the milk and cream.
Stir in the mustard and continue to stir (the mixture might slightly curdle, but continue to stir until smooth). At this point you can partially puree the soup with an immersion blender.
If the soup is too thick, add some more milk or cream.
Season with salt and pepper to taste.
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Ingredients
Directions
In a medium-size saucepan, cook the onions on low heat in butter with thyme, and season with salt and pepper.
Once onions are soft and translucent, add the mushrooms and cook for about 5 minutes until they are soft,
Stir in the flour and cook for 3 to 4 minutes, stirring constantly.
Add the milk and cream.
Stir in the mustard and continue to stir (the mixture might slightly curdle, but continue to stir until smooth). At this point you can partially puree the soup with an immersion blender.
If the soup is too thick, add some more milk or cream.
Season with salt and pepper to taste.
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