Jun 11: Gordon Biersch; Dutch Mustard Soup


We were meeting up with a friend from out of town, and Gordon Biersch is a good choice, as we needed to be in Burbank later in the day. It was gourmet burgers all round and our friend picked up the check.


An intriguing and new recipe for us: Dutch Mustard Soup, or when we order it in September during IBC, Mosterdsoep! Foodie Greg prepared it ahead of time, so it was a simple reheat, add some bacon and finish off baking the bread to have a meal on the table, as we expected to finish the day late.

Which is what we did. Like a creamy, mustard version of French onion soup, this recipe is outstanding. The lardons of bacon on top give it a meaty flavor and texture, without dominating the dish. The onion and leek added sweetness, offset by the sharpness of the mustard, with the sour cream (in our version) moderating the flavors.

  • Bacon ends and pieces cost $3.99 or 50c per serve
  • Yellow onions were $2.79 for 2 lb, or 23c per serve
  • The leek was $1.38 or 35c per serve
  • Add 10c for butter
  • Garlic adds 5c per serve
  • Sour cream adds 50c per serve
  • Mustard adds 25c per serve
  • Add 20c for the remaining seasoning
  • The par baked roll was $3.99 or $1.00 per serve.

Dinner tonight was easy to prepare, delicious and only $3.18 with the bread!

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