CheddarHorseradish Soup Recipe
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Ingredients
- 2 carrots, diced
- 2 leeks, diced
- Butter, for cooking
- Pinch of cayenne
- Salt, to taste
- 3 tablespoons allpurpose flour
- 2 tablespoons dry mustard
- 1 bottle beer
- 1/4 cup prepared horseradish
- 3 cups water
- Splash Worcestershire sauce
- 2 cups halfandhalf
- 1 1/2 cups shredded cheddar cheese
Directions
- Gently cook the diced carrots and leeks in butter until softened.
- Stir in a pinch of cayenne, salt, the flour and dry mustard; saut for 2 minutes.
- Pour in the beer, then add the horseradish, water, and a splash of Worcestershire sauce; simmer until the mixture thickens.
- Blend in the halfandhalf and shredded cheddar, stirring until the cheese melts and the soup is smooth.
Notes
- Recipe adapted from Recipe Iseasy Magazine; featured in 50 Easy Soups.
