Mustard Soup(Serves 6)

• 2 Tbsp. sweet butter
• 2 Tbsp. flour
• 2 1/2 c. chicken broth
• 1 c. light cream or half and half
• 1/2 c. milk
• salt and white pepper to taste
• 1/2 tsp. onion juice
• 2 egg yolks, beaten
• 3 Tbsp. light cream or half and half
• 3 Tbsp. prepared mustard
• paprika (garnish)

1. Melt butter and make a roux with flour in a heavy saucepan. Add chicken broth, cream and milk.
2. Add salt and white pepper to taste.
3. Add onion juice.
4. Simmer over low heat 10 minutes until milk is scalded.
5. Do not boil.
6. In separate bowl, beat egg yolks and 3 tablespoons cream until smooth.
7. Slowly add approximately 1 cup of the hot soup mixture to egg mixture, whisking constantly. Pour this liaison into the pan with the rest of the soup, whisking constantly.
8. Reheat.
9. Stir all the time for a smooth consistency. Never boil.
10. Add mustard last, stirring it in.
11. Serve soup in small portions.
12. Sprinkle with paprika.

sweet butter, flour, chicken broth, light cream, milk, salt, onion juice, egg yolks, light cream, mustard, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385987 (may not work)