Mustard Chile Soup

I really love this soup! As a matter of fact, I expect to experiment with it quite a bit. It has a rich, tangy, full-bodied flavor. The mustard and chiles are sooo complementary! The flavor reminds me of the kind of sauce you might serve with a high quality roast beef or steak. So I’m going to experiment with making this with perhaps less chicken broth to make it more like a sauce and drizzling it over beef. It would also be very good spooned over beef tips on rice. I might also try smothering burritos with the thicker version of this (less chicken broth).

Take a look at the notes: After I finished making this soup, I added chopped fresh green spinach and more chicken broth – it turned into an excellent Mustard Chile Spinach Soup. I would tend to serve this thinner, with 2 to 3 cans of chicken broth in it.

Right now I have some in the freezer – I’m experimenting to see if it freezes well. If it does, I have more ideas on what to do with it and you’ll be hearing back from me on this one!

I used Big Jim green chiles (medium hot) for this. I think it can work with mild, medium, or hot – depending on how hot you want it. Note the Coleman mustard is pretty hot; this is an English mustard powder that probably any King Soopers (and most likely other grocery chains) carries. It isn’t cheap but keeps well.

Got any other ideas on ways to serve this? Let me know!

Mustard Chile Soup

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Anita

Serves: 5 cups

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.

3.5.3208

Yummy! And just as easy. I like this made thinner, with more chicken broth, than the above version. Just add chicken broth till you get your desired consistency.