Creamy Mustard Soup

Serve the great tasting soup with
chunks of French bread, slices of
wholegrain toast with butter,
breadsticks dipped in cheese
and rolled in parsley.
Leftovers are great as a sauce on steak
or mixed into cooked pasta and baked.

Ingredients:
1 tablespoon unsalted butter
1 onion, peeled and chopped
4 cups water
1 beef bullion cube
4 ounces sour cream
4 ounces cream cheese
2 tablespoons whole grain mustard
4 tablespoons corn starch
4 tablesponns water
freshly ground black pepper

Directions:
Peel and chop the onion.
Melt the butter in a large soup pot
and then add the chopped onion,
letting it cook for a few minutes.
Add water and the bullion cube,
then slowly bring to the boil.
Combine the cream cheese, sour cream
and the mustard with a whisk or a spoon.
When water has come to the boil,
lower the heat and add mustard mixture;
whip with a whisk until smooth.
Let simmer for a few minutes.
Add cornstarch and let the soup thicken
on low heat for a couple of minutes.
Once thickened, season with black pepper.