Melting cheese and mustard soup

Ingredients

50 g (2 oz) unsalted butter
1 large Spanish onion, chopped finely
3 cloves garlic, crushed
2 tsp thyme leaves
900 ml (1 pt 12 fl oz) chicken or vegetable stock
225 g (8 oz) mature cheddar 
3 tsp Maille Honey Dijon mustard
4 tbsp breadcrumbs

Melt butter in a pan, add onion and fry gently until softened. Add thyme. Pour in stock and bring to boil. Add cheese and mustard and stir until melted. Add breadcrumbs and simmer for a few minutes to thicken. Season with salt and pepper. 

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