Michigan 
Mustard soup is a simple soup with a mild mustard flavor and a thickening roux base. It traditionally uses a Dutch condiment called zaanse mosterd, a flavorful, biting stone ground mustard. In the Netherlands, this soup is typically eaten on Saturday, which is generally considered a “soup day," but among the Dutch in America, it is enjoyed whenever a light, warming meal is desired.
Recipe Servings: 4
Ingredients
- 3 Tbsp butter
- 6½ Tbsp all-purpose flour
- 4 cups vegetable broth
- 2 Tbsp stone ground mustard
- ½ cup cream
- 1 leek, finely chopped
Directions
- Melt butter in a pot over medium heat.
- Add flour and stir for about 2 minutes to make a roux.
- Slowly add stock while stirring continuously.
- Add mustard and stir vigorously until all lumps are broken up.
- Add cream and bring liquid to a boil.
- Turn off the heat and add the leek.
Notes
Add some finely diced bacon if desired.
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