New answers tagged soup
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The first recipe I found specifically cautioned against yellow mustard. Other recipes call for wholegrain, Dijon, or something rarer. The first recipe also only used 3tbsp to serve 4, which wouldn't use your mustard up very quickly. On the other hand yellow mustard is far less mustardy than Dijon. Wholegrain mustard can be quite vinegary, so that may not ...
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