Mustard Soup

Submitted by Nyteglori

"This was a soup often made by frontier garrison soldiers to supplement the meager military diet of salted beef and pork, rice or corn, and flour, plus a ration of vinegar to ward off scurvy a bit of fat for cooking and of course rum."

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Ready In:: 17mins
Ingredients:: 5
Serves:: 4

ingredients

2 cups mustard greens, chopped fine
3 tablespoons butter
1 tablespoon flour
1 quart milk
salt and pepper, to taste (optional)

directions

Simmer finely chopped mustard leaves and buds, in water, until tender. Drain, and set aside.
Melt butter in pot and add one tablespoon of flour, brown slightly and SLOWLY add milk.
Add greens and bring to a simmer but do not boil. Season with salt and pepper and serve hot.

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RECIPE SUBMITTED BY

Nyteglori

Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">

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