I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was to somehow use it along with some other ingredients to make a soup. I found some recipes for Dutch mustard soup, and something like that sounds perfect, but of course those recipes call for higher-quality stone ground or perhaps Dijon mustards. My guess is that the main difference is my yellow mustard tastes less of mustard and more of vinegar and salt than higher-quality mustards.
Could I use my mustard as a direct substitute for better mustards called for in something like Dutch mustard soup; or, would I need to make adjustments or pre-process the yellow mustard first to get something similar; or is using something like French's mustard as a significant component of a soup base just an idea that is not worth pursuing?