Ingredients:
2-3 tablespoons flour
50 gr  butter
2 liter
water
4 herb bouillon cubes
2 tablespoons sharp mustard
2 tablespoons mild mustard
1 small leek
100 gr cooked ham
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Preparation:
© Janneke's Recipe pages - soup recipes
Melt the butter over low heat and add the flour.
Simmer a minute and add the water and herb bouillon (broth) cubes.
Bring, beating well with a whisk, to a boil.
Stir in the mustard. Taste if mustard (at flavour) must be added.
Cut the leek in very thin slices, add it to the soup and simmer 2-3 minutes.
Cube the ham very small.
Remove the pan from the heat and stir in the ham
(or garnish the plates with the chopped ham after spooning in the soup).
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