Horseradish Cheddar Beer Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 cups chopped onions
• 2 tablespoons minced garlic
• 8 tablespoons all-purpose flour
• 6 cups recipe vegetable stock (easy, basic vegetable stock recommended)
• 1 (15 ounce) can roasted red peppers, drained and finely chopped
• 2 (12 ounce) bottles beer
• 3 cups sharp cheddar cheese
• 2 tablespoons prepared horseradish
• salt and pepper, to taste
• chopped parsley, for garnish

Recipe

• 1 in a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. add onions and sauté 5 minutes or until onions are soft, then add garlic. cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
• 2 add stock slowly and stir to make sure all flour is dissolved. add roasted peppers and beer and bring soup to a boil. lower heat and simmer soup for 30 minutes, stirring occasionally.
• 3 take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. season to taste with salt and pepper. garnish with chopped parsley and serve.
• 4 optional additions: some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and worcestershire when you add the horseradish. for a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in step 3. then heat gently on low, stirring occasionally, for 4-5 minutes before final seasoning off the heat. many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.