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Mosterdsoep from Netherlands

Mosterdsoep

★ 4.1
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Hailing from the Netherlands, Mosterdsoep is a much-loved soup.

About Mosterdsoep

Hailing from the Netherlands, Mosterdsoep is a much-loved soup. The dish is built around flour, cream and butter.

🏛️ History & Culture

Mosterdsoep, or Dutch mustard soup, draws on the Netherlands' long history of mustard production and consumption, particularly from the region around Groningen, where mustard-making has been documented for centuries. The exact origins of the soup itself are not well recorded, and its history is not tied to a single documented recipe or event, so its development as a dish is generally understood as a homegrown adaptation of French-style cream soups combined with local mustard.

Traditionally served as a starter, especially during colder months, mosterdsoep is valued for its warming, tangy richness. Regional variations exist mainly in the choice of mustard—grainy or smooth, mild or sharp—and in optional additions like bacon, leeks, or croutons, but the core base of butter, flour, stock, and cream remains consistent. It holds a humble yet comforting place in Dutch home cooking, often appearing on winter menus and festive family meals.

🍳 How to make Mosterdsoep

AI-assisted, not kitchen-tested

Mosterdsoep (Dutch Mustard Soup)

A velvety Dutch mustard soup that balances the sharp bite of coarse mustard with the richness of cream and butter, traditionally served as a warming starter or light lunch across the Netherlands.

Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 60 g (4 tbsp) unsalted butter
  • 60 g (½ cup) all-purpose flour, plain flour for the roux
  • 1 l (4 cups) chicken or beef stock, warm; homemade preferred
  • 200 ml (¾ cup + 1 tbsp) heavy cream, min. 30% fat
  • 80 g (⅓ cup) coarse-grain mustard, Dutch 'grove mosterd' such as brand-style mustard; do not substitute Dijon alone
  • 30 g (2 tbsp) smooth Dijon mustard, balances sharpness of the coarse mustard
  • 1 whole shallot, finely minced
  • 120 ml (½ cup) dry white wine, optional but traditional
  • 1 pinch ground nutmeg
  • salt and white pepper, to taste
  • 20 g (¼ cup) fresh chives, finely snipped, for garnish

Steps

  1. 1 Melt the butter in a heavy saucepan over medium heat. Add the minced shallot and sweat for 2-3 minutes until translucent but not coloured.
  2. 2 Sprinkle in the flour and stir constantly with a wooden spoon for 2 minutes to cook out the raw flour taste — the roux should turn a pale, sandy blonde.
  3. 3 Pour in the white wine (if using) and stir until the roux has absorbed it and looks glossy.
  4. 4 Gradually whisk in the warm stock, a ladleful at a time, stirring well between additions to prevent lumps. Bring to a gentle simmer.
  5. 5 Reduce the heat to low and stir in the heavy cream. Simmer very gently for 5 minutes — do not boil, or the soup may split.
  6. 6 Off the heat, whisk in both mustards and the pinch of nutmeg. Taste and season with salt and white pepper, keeping in mind the mustards add salinity.
  7. 7 Cover and let the soup rest off the heat for 5 minutes so the mustard flavour rounds out.
  8. 8 Ladle into warmed bowls, garnish with snipped chives, and serve immediately with crusty brown bread.
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