1. Heat the butter in a stockpot.
  2. Fry the chopped onions and finely chopped garlic in the stock pot.
  3. Add thyme and the two different types of mustard.
  4. Cook the mixture for 1 minute on a medium heat.
  5. Then add the chicken stock and cooking cream to the mixture.
  6. Keep stirring until the soup starts to boil.
  7. Turn off the heat and let the soup simmer for 10 minutes.
  8. Blend the soup to a creamy mixture.
  9. Add salt and pepper.
  10. Serve the mustard soup with goat milk brie and chives.

Serve the soup with crispy bacon and tarragon instead of the brie and chives!