Dutch Mustard Soup

• 2 tablespoons Butter
• 4 cups Mustard greens, trimmed and stems removed
• 2 Leeks, sliced into thin rings
• 2 Garlic cloves peeled and smashed
• 5 cups Veggie stock
• 1 cup Dark beer
• 3 tablespoons Mustard, I used Grey Poupon Dijon
• 8 ounces Brie soft cheese rind trimmed and cubed
• Pinch Salt and White pepper, to taste

1. In a Dutch oven over medium heat melt the butter. Add the leeks, garlic and a pinch of salt cook for 12-15 minutes until leeks are tender and light brown. Add the cup of beer to deglaze all the good bits off the bottom of the pan. Next into the pot all the greens and the stock. Bring to a slow boil and cover. Cook down the greens until tender about 7-10 minutes. Take pot off the heat. Using an immersion blender puree the greens until smooth. Be very careful not to splash its going to be very hot!
2. Once the greens are smooth return the pot back to medium heat and cook until it just starts to bubble. Stir in the mustard and the cubes of Brie until the cheese has melted and the soup has thickened. Season with more salt and white pepper to taste. Enjoy!

butter, mustard greens, leeks, garlic, veggie stock, beer, cheese rind, salt

Taken from food52.com/recipes/27024-dutch-mustard-soup (may not work)