Another great simple soup recipe from The Food Network Magazine
- Ready Time :
0 min
Servings
Ingredients
- 2 medium Carrots
- 2 medium Leeks
- dash Cayenne
- pinch Salt
- 3 tablespoons Flour
- 2 tablespoons Dry mustard
- 1 bottle Beer
- 1/4 cup horseradish
- 3 cups Water
- dash Worcestershire
- 2 cups
- 1-1/2 cup cheddar cheese
Directions
Sweat 2 each diced carrots and leeks in butter
Add cayenne to taste
Salt to taste
3 tablespoons flour
2 tablespoons dry mustard: cook 2 minutes
Add…1 bottle beer
Add…1/4 cup horseradish
Add…3 cups water
Add….dash of Worcestershire
Simmer until thick
Whisk in 2 cups half-and-half and 1-1/2 cups cheddar
Serve with crouton, toast bread cubes drizzled with olive oil at 400 degrees for 10 minutes