Mustard Chile Soup
Author: Anita
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • 4-6 strips bacon
  • 3 tbsp flour
  • 3 tbsp unsalted butter
  • 2 14.5 oz cans chicken stock
  • ½ cup half and half
  • 1 medium shallot, finely minced
  • 2 large garlic cloves, pressed
  • 2 tbsp grain mustard
  • 2 tsp Coleman's English Mustard
  • ½ tsp nutmeg (or to taste)
  • Salt and pepper
  • ½ cup diced green chiles
  • (optional) 1 - 2 cups chopped fresh spinach (see notes)
Instructions
  1. Fry off the bacon in a frying pan until it is cooked and crispy, set aside. Drain off any excess oil by placing the bacon on a paper towel.
  2. Melt butter in a sauce pan and saute the garlic and shallots just until soft - about a minute.
  3. Next make the roux (the base of this soup). Add the flour and stir quickly into the butter mix with a wooden spoon until coated, then gradually add the stock, whisking constantly with a metal whisk until the soup starts to thicken. This should take about 7 minutes.
  4. On a medium heat, add the cream, mustard and nutmeg. Stir thoroughly, then check for seasoning. If needed, add salt and pepper to taste.
  5. Stir in the chiles and crumble the bacon in, setting aside some of the bacon bits.
  6. Serve in small soup cups, garnishing each with bacon bits.
Notes
Variation: Mustard Chile Spinach Soup
Add 1 to 2 cups chopped fresh spinach and simmer until spinach is tender, about 5 more minutes.

You may want to adjust the thickness of this soup with more or less chicken broth. The thicker it is, the richer and more like a sauce. Thinner makes it more like a soup.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/mustard-chile-soup/