MUSTARD SOUP (ZUPA MUSZTARDOWA)
this is a recipe thats not mine and its authentic polish dish.
Provided by Wallace Hale @katcat
Categories Other Soups
Number Of Ingredients 7
Steps:
- Melt the butter in a large pot over medium heat, and cook the onion until softened. Add the stock, raise the heat to high, and bring to a boil. continue boiling for 5 minutes. Whisk in the whole jar of mustard, bring to a boil again, and reduce the heat to medium. Cook at a low boil for another 15 to 20 minutes, stirring occasionally. Whisk in the cream and bring to a boil again. season with salt and pepper. if the mustard flavor is weak, continue to boil over medium heat until soup is slightly reduced and the mustard taste is stronger. stir in the parsley just before serving. ladle soup from bottom of the pot, which is where the mustard seeds has sunk.
MUSTARD SOUP
A simple recipe i got from an old school friend. Serve with fresh bread spread with butter and maybe some ham.
Provided by Iceland
Categories Austrian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a hot pan glace onion and garlic in the oil until golden.
- Add soup and bring to boil.
- Add cream and mustard for taste.
Nutrition Facts : Calories 31.5, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 2.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 0.3
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
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